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Buckwheat Sour Pancakes

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
505 min
SERVINGS
8 servings
Breakfast
Buckwheat Sour Pancakes
Ingredients
  • 2 cups buckwheat flour
  • 1 cup all-purpose flour
  • 1 cup buttermilk, or more as needed
  • 1/2 (0.6 ounce) cake fresh yeast
  • 1 teaspoon white sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup hot water, or as needed
Instructions
1
Combine buckwheat flour and all-purpose flour in a large mixing container. Introduce buttermilk into the mixture, stirring constantly until it forms a uniform blend. If the resulting batter proves too dense, incorporate additional tablespoons of buttermilk to achieve a suitable consistency.
2
Cover the bowl with a lid and allow it to rest in an undisturbed area, allowing 8 hours or overnight for the mixture to mature.
3
Subsequently, incorporate sugar, baking soda, and salt into the rested batter. Gradually add hot water in sufficient quantities to achieve a thin, pourable texture.
4
Preheat a lightly oiled griddle over medium heat.
5
Pour the batter onto the griddle using large spoonfuls, cooking until bubbles form and the edges are dry, 3 to 4 minutes. Flip the pancakes over and cook until they're browned on the other side, 2 to 3 minutes. Set aside some of the batter as a reserve for future batches.