Old Fashioned Sourdough Buckwheat Pancakes Recipes

SOURDOUGH BUCKWHEAT PANCAKES

Steps:

• In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
• Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

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).

BUCKWHEAT PANCAKES (YEAST METHOD)

Steps:

• Combine flours and salt.
• Soften yeast in warm water; stir in 1 tablespoon brown sugar.
• Stir this liquid into the dry ingredients and mix well.
• Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
• Cover and let stand overnight at room temperature.
• Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
• If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
• Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
• To use starter:.
• When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
• Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
• Cover; let stand overnight as before.
• Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
• Repeat steps 7 and 8 above.

OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES

Steps:

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

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).

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.

SOURDOUGH BUTTERMILK PANCAKES

Steps:

• Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

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.