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Ingredients
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⅔ cup all-purpose flour
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⅔ cup buckwheat flour
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½ cup sourdough starter
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1 cup 2% milk
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2 eggs, lightly beaten
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2 tablespoons unsalted butter, melted and cooled
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1 teaspoon baking powder
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½ teaspoon vanilla extract (Optional)
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1 pinch salt
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cooking spray
Directions
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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.
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Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
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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.
Cook's Note:
If you don't use up all the batter, cook pancakes and reheat them later. If you let the batter sit, it will become too sour.
Nutrition Facts (per serving)
154 | Calories |
5g | Fat |
21g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 154 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 3g | 14% |
Cholesterol 57mg | 19% |
Sodium 116mg | 5% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 6g | 12% |
Vitamin C 0mg | 0% |
Calcium 90mg | 7% |
Iron 2mg | 9% |
Potassium 165mg | 4% |
* 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.