For a lighter, fluffier pancake, let the batter rest for 15-20 minutes before cooking. This allows the gluten to relax and the baking soda to activate. Experiment with different spices! A pinch of cinnamon, cardamom, or nutmeg would also complement the buckwheat flavor beautifully. If you don't have sourdough starter, you can try substituting with a combination of milk and yogurt, but the flavor will be different. These pancakes are also delicious with savory toppings, such as smoked salmon, crème fraîche, and dill.
Sourdough Buckwheat Pancakes
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING4 People
-
VIEWS109
Elevate your breakfast with these delightfully tangy and earthy sourdough buckwheat pancakes. The subtle nuttiness of buckwheat flour, combined with the characteristic tang of sourdough, creates a truly unique and satisfying pancake experience. Serve them with your favorite toppings – we recommend fresh berries, a drizzle of maple syrup, and a dollop of crème fraîche for a touch of elegance.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate77 g
-
Cholesterol94 mg
-
Fiber9 g
-
Protein18 g
-
Saturated Fat1 g
-
Sodium803 mg
-
Sugar13 g
-
Fat8 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large mixing bowl, whisk together the sourdough starter, beaten eggs, vegetable oil, sugar, and vanilla extract. (2 minutes)
02 Step
Recipe View In the same bowl, add the salt, buckwheat flour, all-purpose flour, baking soda, and ground ginger. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)
03 Step
Recipe View Assess the batter's consistency. It should be pourable but not runny. If it's too thick, gradually add water, one tablespoon at a time, until the desired consistency is reached. If it's too thin, add a tablespoon of all-purpose flour at a time. (2 minutes)
04 Step
Recipe View Preheat a griddle or large skillet over medium heat until a drop of water sizzles and evaporates quickly. Lightly grease the hot surface with vegetable oil. (5 minutes)
05 Step
Recipe View Ladle 1/4 to 1/3 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes, or until bubbles begin to form on the surface and the edges look set. (3-4 minutes per batch)
06 Step
Recipe View Using a thin spatula, carefully flip the pancakes and cook for another 2 minutes, or until golden brown. (2 minutes per batch)
07 Step
Recipe View Serve immediately with your favorite toppings. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Kyler Collier
Dec 31, 2024The batter was a little thick at first, but I added a few tablespoons of water and it was perfect.
Liza Hirthe
Dec 9, 2024I love the addition of ginger! It adds a nice warmth to the pancakes.
Sasha Greenholt
Nov 29, 2024My kids loved these! They didn't even realize they were made with buckwheat flour.
Ila Feest
Oct 8, 2024These are the best pancakes I've ever made! The sourdough gives them such a unique flavor.