Old-Fashioned Sour Buckwheat Pancakes
Description
These yeast-raised buckwheat cakes have a sour tang that pairs well with homemade sausage. You can reserve some of the batter to start the next batch.
Ingredients
•
2 cups buckwheat flour
•
1 cup all-purpose flour
•
1 cup buttermilk, or more as needed
•
1/2 (3/5 ounce) cake fresh yeast
•
1 teaspoon white sugar
•
1 teaspoon baking soda
•
1/8 teaspoon salt
•
1 cup hot water, or as needed
Directions
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.