I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 8 hrs 25 mins
Servings: 8
Ingredients
- ⅔ cup all-purpose flour
- ⅔ cup buckwheat flour
- ½ cup sourdough starter
- 1 cup 2% milk
- 2 eggs, lightly beaten
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract (Optional)
- 1 pinch salt
- cooking spray
Steps
- 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.
- Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
- 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.
