Hard American Dessert

Old-Fashioned Sour Buckwheat Pancakes

Name: Old-Fashioned Sour Buckwheat Pancakes
Prep time: 17 min
Cook time: 76 min
Total time: 93 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups buckwheat flour; 1 cup all-purpose flour; 1 cup buttermilk , or more as needed; 0.5 cakes fresh yeast , 0.6 ounce; 1 teaspoon white sugar; 1 teaspoon baking soda; 0.13 teaspoons salt; 1 cup hot water , or as needed

Total Time

1h 33m

17m prep · 76m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving buckwheat cake recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process; after you have learned that, have fun!

Ingredients

2 cups buckwheat flour
1 cup all-purpose flour
1 cup buttermilk , or more as needed
0.5 cakes fresh yeast , 0.6 ounce
1 teaspoon white sugar
1 teaspoon baking soda
0.13 teaspoons salt
1 cup hot water , or as needed

Instructions

1

Combine buckwheat and all-purpose flours in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, one tablespoon at a time, if batter is too stiff.
2

Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
3

Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
4

Heat a lightly oiled griddle over medium heat.
5

Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.