1920s Yeast Buckwheat Pancakes
October 11, 2021
- Serving Size: 1 (139.9 g)
- Calories 196.3
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 674 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 5.2 g
- Sugars - 5.2 g
- Protein - 6.6 g
- Calcium - 32 mg
- Iron - 2.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.8 mg
Beat first 6 ingredients (use 1 Tablespoon of molasses) in large bowl until smooth.
Cover the bowl and leave overnight.
The next morning, stir in 1 tsp baking soda and another tablespoon of molasses.
Cook on a greased pam sprayed pan
Cook until bubbles form on the top, then flip and cook on the other side.
If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes.
The batter should keep up to 3 days in the fridge.
Give a quick shake or stir daily to keep it from separating.
Just add same ingredients to starter
Tips & Variations
No special items needed.