Overnight Sourdough Buckwheat Pancakes

Overnight Sourdough Buckwheat Pancakes

by Tyler Miles 1 year ago
3.3 (3)
15 minutes
153.8 kcal
21.1 g carbs
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. 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. 2. Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
  3. 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