Buckwheat Sourdough Pancakes And Waffles Recipes

SOURDOUGH BUCKWHEAT PANCAKES

Steps:

• In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
• Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

BUCKWHEAT SOURDOUGH PANCAKES AND WAFFLES

Steps:

• In a large bowl, combine the dry ingredients (flour, baking powder, and salt.)
• In a medium-sized bowl, add the egg yolks and whisk.
• Next, add the starter and mix until well-combined.
• Finally, add the milk and stir.
• Next, the wet ingredients to the dry ingredient and then let the mixture rest for about 10 minutes.
• While the mixture is resting, melt butter over low heat.
• In a small bowl, beat the egg whites with a pinch of salt until soft peaks form.
• After the rest period, add the butter to the batter and mix.
• Finally, fold in the egg whites.
• Cook pancakes on a hot griddle or in a hot pan, or use your waffle iron for waffles following the manufacturer's instructions.

OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES

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.

SOURDOUGH BUCKWHEAT WAFFLES

Steps:

• Mix wet ingredients.
• Add sifted dry ingredients and mix well Cook according to your waffle makers instructions Do not overfill the waffle iron.
• Be sure to cook until all the steam escapes from the waffles before peeking.
• Serve with honey or maple syrup.

YEASTED BUCKWHEAT WAFFLES

Steps:

• In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

SOURDOUGH BUCKWHEAT WAFFLES

Steps:

• Make the starter several hours before ( I used a 100% hydrated starter)
• To make the batter, mix everything except butter(oil) and buckwheat flakes in a large glass/ plastic bowl (use a non reactive container)
• Mix thoroughly to create a smooth thick mixture and let this sit covered, for about an hour. If it's cold, make it an hour and a half
• Then place the container in the fridge and let it slowly ferment overnight
• Next day, bring the batter out and let thaw for an hour
• Melt the butter and add it to the batter along with buckwheat flakes (oats) and gently fold to incorporate. Do not mix vigorously as it might knock out too much air
• Let this sit for another hour minimum. It is okay to let this sit for 2-3 hours until you are ready to make the waffles
• Preheat the waffle iron and make the waffles according to the instructions
• Cook the waffles until golden brown and interior sounds hollow when tapped
• Let rest on a wire rack. Do not stack them
• Serve warm with your favorite topping