Ingredients

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

Instructions

1. 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. 2 Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
3. 3 Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
4. 4 Heat a lightly oiled griddle over medium heat.
5. 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.

Nutrition per serving