![](https://cdn.statically.io/img/www.allrecipes.com/thmb/AKz6osCmyEea3lP70AesObLiYkQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5132722-18643d50ff3f4de0b68810195a833739.jpg)
Ingredients
-
2 cups buckwheat flour
-
1 cup all-purpose flour
-
1 cup buttermilk, or more as needed
-
½ (0.6 ounce) cake fresh yeast
-
1 teaspoon white sugar
-
1 teaspoon baking soda
-
⅛ teaspoon salt
-
1 cup hot water, or as needed
Directions
-
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.
-
Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
-
Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
-
Heat a lightly oiled griddle over medium heat.
-
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.
Cook’s Note
After making desired number of pancakes, add enough buckwheat flour and buttermilk to make a batter. Cover and let stand in a draft-free place until more pancakes are to be made. Repeat Step 3 and Step 4 for each batch of pancakes, then make more batter each time following this step. Batter may be kept at room temperature and used repeatedly for 3 weeks. If any batter is left after 3 weeks, discard it.
Substitute 1 1/2 packets active dry yeast in 1 cup warm water if preferred.
Nutrition Facts (per serving)
175 | Calories |
1g | Fat |
36g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 175 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 230mg | 10% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 7g | 14% |
Vitamin C 0mg | 0% |
Calcium 51mg | 4% |
Iron 2mg | 11% |
Potassium 236mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.