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Raised Buckwheat Pancakes

Fresh.n.Natural's picture
  Dried yeast 1⁄3 Teaspoon
  Molasses 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Potato water 1 Pint (Lukewarm)
  Buckwheat flour 1 1⁄3 Cup (21.33 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)

Start preparation the night before pancakes are to be served.
Soften yeast in 1/4 cup of potato water with half of molasses.
Let set until bubbly.
Add rest of potato water, salt and flours.
Batter should be thin.
Pour batter into large pitcher, cover and set in warm place overnight.
In the morning, add remaining molasses.
Stir batter thoroughly.
Pour onto hot, ionized soapstone griddle, or into heated, oiled pan.
Brown lightly on both sides.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 139 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.23 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 166.2 mg6.9%

Total Carbohydrates 30 g9.9%

Dietary Fiber 4.2 g16.8%

Sugars 2.2 g

Protein 5 g10.3%

Vitamin A 0.02% Vitamin C 0%

Calcium 2.1% Iron 9.6%

*Based on a 2000 Calorie diet

Raised Buckwheat Pancakes Recipe