These Old-Fashioned Buckwheat Pancakes are hearty with a slightly nutty flavor. And because they are raised overnight with yeast, they are lighter and fluffier than typical buckwheat pancakes.
- 1 1/4 teaspoonactive dry yeast (1packet)
- 1/2 cupwarm water
- 2 cups buckwheat flour
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 1/2 teaspoon salt
- 2 cups cold water
- 4 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon baking soda dissolved in 1/2 cup hot (not boiling) water
Instructions
- Dissolve the yeast in the warm water and set it aside. It should become foamy after five minutes. If it doesn’t, discard the yeast and use new yeast.
- In a separate bowl, whisk together the flours and salt.
- Combine flour mixture with the dissolved yeast mixture, along with 2 cups of cold water. Cover and refrigerate until morning.
- In the morning, before making the pancakes, mix together butter, brown sugar, and dissolved baking soda, and add to the batter you prepared the night before. Use a spoon or spatula to combine, and set aside for 15 minutes.
- Cook pancakes on medium heat on a lightly greased griddle or cast-iron skillet. They do get sticky unless dropped into a hot oiled surface.
