Sourdough-Buckwheat Pancakes

Try making a sweet, homemade blackberry topping to complement the wonderful sour flavor of the pancakes.

Serves: 8Hands-on: 35 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2½ cups all-purpose or bread flour, divided
  • 2¼ tsp. active dry yeast (1 packet)
  • 2 cups pure water, warm (110°F–115°F)
  • 1¼ cups soymilk
  • ½ cup all-purpose flour
  • ½ cup buckwheat flour
  • ⅓ cup canola oil
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 cup blueberries
  • 1 cup maple syrup

Directions

  • Sterilize all equipment first by boiling in water for 5 minutes. This includes the container for the starter and all measuring cups and utensils. Combine the 2 cups flour and yeast in the sterile 2-quart glass or glazed ceramic bowl or container. Gradually stir in the water to form a thick, pasty mixture. Cover with a clean dish towel and set container on a baking sheet to catch any overflow that may occur. Place in a warm area, ideally 70°–80°F, and allow to sit for 3–4 days, stirring once each day.
  • When the starter is ready it will be bubbly and will have a sour but pleasant aroma. (If starter smells bad or develops a pink or orange tint, throw it out and start over.) The starter is ready to use and can be covered with a tight-fitting lid and stored in the refrigerator at this point.
  • The starter will need to be fed once every other week. To feed the refrigerated starter, bring starter to room temperature then add 1 cup warm water and 1 cup flour. Let sit at room temperature for 8 hours and return to the refrigerator. Sometimes a brown liquid byproduct of fermentation called “hooch” will appear on the starter. This is harmless and can be stirred back into the starter.
  • Combine 1½ cups of sourdough starter (reserve remaining starter for another purpose) with soymilk, remaining ½ cup all-purpose flour, buckwheat flour, oil, sugar, baking powder, and salt, stirring until well mixed. Allow to rest for 3–5 minutes. Sprinkle batter with baking soda and stir gently.
  • Heat an oiled griddle to 375°F. Pour ⅓ cup batter on griddle and cook until bubbles form across the top and the bottom is browned. Flip and cook on the other side until browned.
  • Repeat until all pancakes are cooked, as batter does not keep well. Serve with blueberries and maple syrup.

Recipe Information

Serves: 8

Ingredients

  • 2½ cups all-purpose or bread flour, divided
  • 2¼ tsp. active dry yeast (1 packet)
  • 2 cups pure water, warm (110°F–115°F)
  • 1¼ cups soymilk
  • ½ cup all-purpose flour
  • ½ cup buckwheat flour
  • ⅓ cup canola oil
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 cup blueberries
  • 1 cup maple syrup

Directions

  • Sterilize all equipment first by boiling in water for 5 minutes. This includes the container for the starter and all measuring cups and utensils. Combine the 2 cups flour and yeast in the sterile 2-quart glass or glazed ceramic bowl or container. Gradually stir in the water to form a thick, pasty mixture. Cover with a clean dish towel and set container on a baking sheet to catch any overflow that may occur. Place in a warm area, ideally 70°–80°F, and allow to sit for 3–4 days, stirring once each day.
  • When the starter is ready it will be bubbly and will have a sour but pleasant aroma. (If starter smells bad or develops a pink or orange tint, throw it out and start over.) The starter is ready to use and can be covered with a tight-fitting lid and stored in the refrigerator at this point.
  • The starter will need to be fed once every other week. To feed the refrigerated starter, bring starter to room temperature then add 1 cup warm water and 1 cup flour. Let sit at room temperature for 8 hours and return to the refrigerator. Sometimes a brown liquid byproduct of fermentation called “hooch” will appear on the starter. This is harmless and can be stirred back into the starter.
  • Combine 1½ cups of sourdough starter (reserve remaining starter for another purpose) with soymilk, remaining ½ cup all-purpose flour, buckwheat flour, oil, sugar, baking powder, and salt, stirring until well mixed. Allow to rest for 3–5 minutes. Sprinkle batter with baking soda and stir gently.
  • Heat an oiled griddle to 375°F. Pour ⅓ cup batter on griddle and cook until bubbles form across the top and the bottom is browned. Flip and cook on the other side until browned.
  • Repeat until all pancakes are cooked, as batter does not keep well. Serve with blueberries and maple syrup.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat10g
Saturated Fat1g
Cholesterol0mg
Sodium310mg
Total Carbohydrate64g
Dietary Fiber3g
Sugars33g
Protein6g