Buckwheat Pancakes (Yeast Method)
Ready In: 35 mins
Serves: 4-6
Yields: 16 large pancakes
Ingredients
- 2 2⁄3 cups all-purpose flour
- 1 1⁄3 cups buckwheat flour
- 1 teaspoon salt
- 1 (1/4ounce) package dry yeast (2-3 tsp)
- 2 1⁄2 cups water (warm)
- 3 tablespoons brown sugar
- 3⁄4 teaspoon baking soda
- 2 tablespoons oil
Directions
- Combine flours and salt.
- Soften yeast in warm water; stir in 1 tablespoon brown sugar.
- Stir this liquid into the dry ingredients and mix well.
- Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
- Cover and let stand overnight at room temperature.
- Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
- If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
- Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
- To use starter:
- When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
- Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
- Cover; let stand overnight as before.
- Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
- Repeat steps 7 and 8 above.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off