Old Fashioned Buckwheat Pancake Mix Recipes

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES

Steps:

• Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
• Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
• Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

OLD FASHIONED BUCKWHEAT PANCAKES

Steps:

• Dissolve yeast in warm water.
• Add cold water.
• sift dry ingredients.
• mix in rest.
• Let the ingredients stand at room temperature for at least 30 minutes.
• Heat griddle while mixing the batter the next morning.
• To test sprinkle with drops of water.
• If bubbles"skitter around," heat is just right and cakes will brown immediately.
• Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
• If it is necessary grease griddle very lightly.
• Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
• Turn and brown on the other side.
• Keep pancakes hot for desserts, etc.
• by placing between folds of wax paper in a warm oven.
• Or place pancakes separately on a rack in a very low oven with the door ajar.
• (DO NOT STACK THEM).

BEST BUCKWHEAT PANCAKES

Steps:

• In a medium bowl, whisk together the buttermilk, egg, and melted butter.
• In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
• Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

PRESTON COUNTY RAISED BUCKWHEAT CAKES

Steps:

• In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
• When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
• We usually serve stacks of 2-4 cakes each.
• Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

BUTTERMILK BUCKWHEAT PANCAKES

Steps:

• Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.