Overnight Sourdough Buckwheat Pancakes 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!

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES

Steps:

• Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
• Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
• Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

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:

• 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