Overnight Sourdough Buckwheat Pancakes

Name: Overnight Sourdough Buckwheat Pancakes recipe
Prep time: 10 min
Cook time: 15 min
Yield: 8 pancakes
Cuisine: Global
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; 1 pinch salt; cooking spray

by Tyler Miles 1 year ago

3.3 (3)

15 minutes

153.8 kcal

21.1 g carbs

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Description

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.

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
1 pinch salt
cooking spray

Directions

1. 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.
2. Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
3. 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.

Nutrition Facts

serving: 8 pancakes

calories: 153.8 kcal

carbohydrates: 21.1 g

protein: 6 g

saturated fat: 2.7 g

cholesterol: 56.7 mg

sodium: 115.7 mg

fiber: 1.6 g

sugar: 2.2 g