OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES
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.
Provided by nch
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 8h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g
OVERNITE SOURDOUGH PANCAKES
Once again I am giving out a recipe I vowed never to reveal! What is with this site? This has got to be the easiest sour dough recipe, purists beware! It is overnight so it's not the "real" thing. However it works perfect when camping. We just put the ingredients into separate ziplock bags and if we are in the tent we put the bowl of starter to sit overnight in the car. These also double nicely, they are great!!!!
Provided by startnover
Categories Breakfast
Time P1DT3m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the starter the night before in a large plastic bowl, and cover with saran wrap.
- The next morning add all other ingredients and mix well.
- Fry on griddle till golden on both sides.
- One of our favorite ways to serve these is with real butter, a sprinkling of powdered sugar, whipped cream, and a handful of blueberries. We also put blueberries in each pancake as they cook.
Nutrition Facts : Calories 265.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 46.5, Sodium 696.5, Carbohydrate 41.5, Fiber 2.9, Sugar 3.3, Protein 8.8
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