Yeasted Buckwheat Pancakes
Yeasted buckwheat pancakes are one of my favorite foods. I’ve been eating them since childhood. They’re super easy to mix up the night before, and are a great change from white flour pancakes. They can easily be made vegan if that’s your jam. They’re also good with jam. Let’s get into it.
Ingredients!
1 package (7g) instant yeast
2 cups water
1 tsp salt
1 cup AP flour
1 cup buckwheat flour
2 Tablespoons molasses
1/4 teaspoon baking soda
1 Tablespoon butter, melted
The night before you want to make these, add the yeast, water, salt, and flours to a large bowl, and mix well. Cover the bowl with a damp towel, lid, or plastic wrap, and abandon them to fate on the counter for the night. I usually do this around 10pm. Overnight, the yeast will feed on the flours and go through a full rise and fall process.
In the morning, put a couple dishes or a sheet tray in the oven and preheat to as low as your oven will go.
Add the molasses, baking soda, and melted butter, and mix to incorporate. The batter will be thin. It’s supposed to be like that.
Cook them off with a little bit of butter, and put in warm oven to hold. Note: You can use regular dishes in a warm oven, but put them in before you turn on the oven.
Serve on warm plates with butter, jam (raspberry is great), syrup, whatever.