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1920s Yeast Buckwheat Pancakes
6
Servings
Servings
1d P1D
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
1d 5m
Ready In
Ready In
Recipe: #37468
October 11, 2021
Categories: Breads, Breakfast, Grains, Vegetables, Corn, Skillet, Gluten-Free, No Eggs, Yeast Bread more
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Original recipe yields 6 servings
Ingredients
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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