Buckwheat pancakes are the best! What makes them great is the buckwheat flour itself. This recipe focuses on buckwheat flour and does not incorporate any wheat flour at all. This is a traditional method that uses yeast to add the lift. The yeast also adds a tang to the taste of the pancake. This recipe is gluten free and vegan. This is an easy overnight method so it's ready to go in the morning!
You will need:
- 4 cups lukewarm water
- 2 1/4 tsp dry yeast
- 1 tbsp sorghum molasses
- 1 1/2 tsp salt
- 1/4 tsp baking soda
- about 3 1/2 cups of buckwheat flour.
In the evening before bed:
Bloom yeast in 1 cup of warm water. In a large bowl, add molasses, salt, 3 cups of warm water, and a sufficient amount of buckwheat flour to make a thin batter. Cover with a tea towel and let rise over night in a warm place.
In the morning:
The dough should be risen high and have thickened. Add baking soda, dissolved in 1 tbsp of cold water. Mix well. Bake on a hot griddle.
FAQ's
Can I add berries or bananas to buckwheat pancakes? Of course you can! This is a great way to add fruit to your breakfast.
Can I use sorghum molasses on my pancakes? Absolutely! Sorghum is a wonderful syrup to add to your pancakes and adds a good bit of additional nutritional value. I recommend mixing some sorghum molasses with a pat of butter, the microwaving until the butter is melted.