Ingredients for Old Fashioned Buckwheat Pancakes
- Active Dry Yeast
- Warm Water
- Cold Water
- Sifted Flour
- 1/2 teaspoon salt
- 2 tablespoons molasses
- Butter
- 1/2 teaspoon baking soda
- Water
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How to Make Old Fashioned Buckwheat Pancakes
- In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and molasses.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Let the batter rest for at least 15 minutes. This allows the gluten to relax and the pancakes to become lighter and fluffier.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as butter, maple syrup, fruit, or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
4g
Carbs
1g
