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Buckwheat Pancakes

Buckwheat pancakes are nutrious and healthy pancakes prepared with a atter of milk and added flour. Yeast leavened, these buckwheat pancakes are griddle cooked and can be served with toppings of choice for breakfast or supper.
Ingredients
  Buckwheat flour 3 1⁄2 Cup (56 tbs), stirred
  Sifted enriched flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Lukewarm water/Milk 3 3⁄4 Cup (60 tbs)
  Brown sugar 2 Tablespoon
  Soda 2⁄3 Teaspoon
  Melted fat 1 Tablespoon
Directions

Combine flours and salt.
Soften active dry yeast in 1/4 cup warm water; compressed yeast in 1/4 cup lukewarm water.
Dissolve sugar in the 3 3/4 cups lukewarm water; add yeast mixture and stir into dry ingredients.
Mix well.
Let stand overnight at room temperature. (Bowl must not be over one half full.)
In the morning stir the batter' and add brown sugar, soda, and melted fat.
Bake on hot lightly greased griddle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake

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