Old-Fashioned Sour Buckwheat Pancakes

1. 1

   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.

2. 2

   Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.

3. 3

   Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.