My Grandmother made the best sourdough buckwheat pancakes and my Dad has carried on the tradition. But the recipe requires starting the batter the day before and, let’s face it, I’m not always that organized.
So I decided to try adapting my everyday pancake recipe using buckwheat flour. They are just as easy to make as regular pancakes, the flavor is hearty and delicious, and I can decide at the last minute that I want buckwheat pancakes.
I hope you like these as much as my family does!
1 cup unbleached or whole wheat pastry flour
1 cup buckwheat flour
4 teaspoons baking powder
2 tablespoons sugar
1 cup milk
1 teaspoon lemon juice
2 large eggs, lightly beaten
4 tablespoons vegetable oil
Coat griddle with vegetable oil and heat on medium burner.
Sift together dry ingredients in medium bowl and stir to combine. In separate bowl, combine milk and lemon juice, allow milk to curdle. Add eggs and vegetable oil and mix well. Add to dry ingredients and stir until combined. Batter will be slightly lumpy.
Pour about 1/4 cup batter onto hot griddle, flip pancake when bottom is browned. Remove when both sides are golden brown.
Makes approximately 16 - 20 pancakes.
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