SOURDOUGH BUCKWHEAT PANCAKES
Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!
Provided by Carina
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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!
Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g
SOURDOUGH BUCKWHEAT WAFFLES
Sourdough buckwheat waffles
Provided by myloveofbaking
Categories sourdough
Yield 10 waffles
Number Of Ingredients 9
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
OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES
I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.
Provided by nch
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 8h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g
SOURDOUGH BUCKWHEAT WAFFLES
These waffles are really flavorful and hearty. Freeze well,too.I prefer light buckwheat flour for this recipe (I purchase it locally but it comes from the Bouchard Family Farm)but you use regular buckwheat flour if you wish.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260.9, Fat 4.6, SaturatedFat 0.7, Sodium 96.7, Carbohydrate 49.6, Fiber 3.9, Sugar 5.2, Protein 7
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4.7/5 Total Time 12 hrs 42 minsServings 24Calories 190 per serving
- Note: This is a good opportunity to feed the remainder, if necessary., In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk., Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight., To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter.
- Add to the overnight sponge, stirring just to combine., Add the salt and baking soda, stirring to combine.
- The batter will expand and may bubble a bit., To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle.
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