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.