1920s Yeast Buckwheat Pancakes

6
Servings
1d
Prep Time
5m
Cook Time
1d 5m
Ready In

Recipe: #37468

October 11, 2021



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Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Beat first 6 ingredients (use 1 Tablespoon of molasses) in large bowl until smooth.

Step 2

Cover the bowl and leave overnight.

Step 3

The next morning, stir in 1 tsp baking soda and another tablespoon of molasses.

Step 4

Cook on a greased pam sprayed pan

Step 5

Cook until bubbles form on the top, then flip and cook on the other side.

Step 6

If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes.

Step 7

The batter should keep up to 3 days in the fridge.

Step 8

Give a quick shake or stir daily to keep it from separating.

Step 9

Just add same ingredients to starter

Tips & Variations


No special items needed.

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