Savory Buckwheat Pancakes with Yeast
These delightful buckwheat pancakes are deeply rooted in tradition, drawing from a cherished family recipe that stands the test of time. The recipe requires you to prepare the batter the night before, allowing the flavors to meld and the yeast to work its magic, resulting in fluffy, mildly tangy pancakes that are perfectly suited for any breakfast table. Perfectly versatile, they can be served with maple syrup, fresh fruits, or your favorite spreads, making them a wholesome start to your day. Embrace the art of slow cooking and enjoy the satisfaction of homemade pancakes. For enthusiasts, there's also the option to use a sourdough starter, elevating the flavor and richness to new heights!
6
Servings
427
Calories
8
Ingredients
Ingredients
All-purpose flour
2 2/3 cups (Sifted)
Buckwheat flour
1 1/3 cups (Sifted)
Salt
1 teaspoon (Kosher or sea salt)
Dry yeast
1 (1/4 ounce) package (Active dry yeast)
Warm water
2 1/2 cups (Temperature should be around 110°F (43°C))
Brown sugar
3 tablespoons (Packed)
Baking soda
3/4 teaspoon (Regular)
Oil
2 tablespoons (Vegetable or canola oil for frying)
Instructions
1
In a large mixing bowl, combine the all-purpose flour, buckwheat flour, and salt until well mixed.
2
In a separate bowl, soften the dry yeast in warm water, stirring in 1 tablespoon of brown sugar until dissolved.
3
Pour the yeast mixture into the flour blend and mix thoroughly to combine. Ensure your bowl is large enough to accommodate the rising batter, ideally no more than half full at the start.
4
Cover the bowl with a clean cloth or plastic wrap and let it rest at room temperature overnight, allowing the yeast to ferment and rise.
5
The next morning, gently stir the batter to incorporate. Add the remaining brown sugar, baking soda, and oil, mixing until smooth.
6
If you wish to use a starter for future pancakes, reserve 1 cup of the batter and store it in the refrigerator for several weeks.
7
Heat a lightly greased frying pan or griddle over medium heat. Pour the batter onto the hot surface, cooking until bubbles form and the edges appear set, then flip to cook the other side until golden brown.
8
To use your starter for your next batch: Combine the reserved starter with 2 1/4 cups warm water, 2 1/4 cups all-purpose flour, and 1 1/4 cups buckwheat flour in a large bowl. Mix until smooth and cover for an overnight rise.
9
The following morning, repeat the stirring process and add 2 tablespoons of brown sugar, 3/4 teaspoon of baking soda, and 2 tablespoons of oil before cooking.
Nutrition Information
9g
Fat
77g
Carbs
11g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Buckwheat Pancakes with Yeast
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
There are 427 calories per serving.
How much fat is in each serving of these pancakes?
Each serving contains 9g of fat.
What is the protein content per serving?
These pancakes provide 11g of protein per serving.
How many carbohydrates are in a serving?
There are 77g of carbohydrates per serving.
Do these pancakes contain fiber?
Yes, there are 6g of fiber per serving.
Does this recipe require advanced preparation?
Yes, the batter must be prepared the night before to allow the yeast to work and flavors to meld.
How long should the batter rest?
The batter should rest at room temperature overnight.
What type of yeast is needed?
You need one 1/4 ounce package of active dry yeast.
What temperature should the warm water be for the yeast?
The water should be around 110°F (43°C).
What are the two types of flour used?
The recipe uses sifted all-purpose flour and sifted buckwheat flour.
What is the ratio of all-purpose flour to buckwheat flour?
The recipe uses 2 2/3 cups of all-purpose flour and 1 1/3 cups of buckwheat flour.
How much brown sugar is required in total?
A total of 3 tablespoons of packed brown sugar is used.
When do I add the baking soda?
The baking soda is added the next morning, just before cooking.
What kind of salt is recommended?
Kosher or sea salt is recommended.
Why is a large mixing bowl necessary?
The bowl needs to be large enough to accommodate the batter as it rises; it should be no more than half full at the start.
How do I know when to flip the pancakes?
Flip them once bubbles form on the surface and the edges appear set.
Can I use a sourdough starter with this recipe?
Yes, there is an option to use or create a sourdough starter for future batches.
How do I create a starter for future use?
Reserve 1 cup of the prepared batter and store it in the refrigerator.
How long can the reserved starter be stored?
The starter can be stored in the refrigerator for several weeks.
How do I use the reserved starter for the next batch?
Combine the reserved starter with 2 1/4 cups warm water, 2 1/4 cups all-purpose flour, and 1 1/4 cups buckwheat flour, then let rise overnight.
What ingredients are added to a starter-based batch the following morning?
Add 2 tablespoons of brown sugar, 3/4 teaspoon of baking soda, and 2 tablespoons of oil.
What are some suggested toppings for these pancakes?
They can be served with maple syrup, fresh fruits, or your favorite spreads.
What type of oil is used for frying?
Vegetable or canola oil is recommended.
What are the primary flavor characteristics?
The pancakes are fluffy and mildly tangy due to the fermentation process.
Is the buckwheat flour prepared in any specific way?
The buckwheat flour should be sifted before mixing.
What is the first step in preparing the yeast?
Soften the dry yeast in warm water and stir in 1 tablespoon of brown sugar until dissolved.
What tags describe this recipe?
Breakfast, pancakes, buckwheat, yeast, traditional, hearty, homemade, fermentation, fluffy, and sourdough starter.
How much oil is added to the batter?
2 tablespoons of oil are added to the batter the morning of cooking.