Ingredients

• 0.67 cups all-purpose flour
• 0.67 cups buckwheat flour
• 0.5 cups sourdough starter
• 1 cup 2% milk
• 2 eggs , lightly beaten
• 2 tablespoons unsalted butter , melted and cooled
• 1 teaspoon baking powder
• 0.5 teaspoons vanilla extract , Optional
• 1 pinch salt
• cooking spray

Instructions

1. 1 Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
2. 2 Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

Nutrition per serving