1920s Yeast Buckwheat Pancakes
Recipe: #37468
October 11, 2021
Categories: Breads, Breakfast, Corn, Southern, Gluten-Free No Eggs, Yeast Bread, Pancakes, more
"Used a sourdough starter that just is overnight, uses molasses too. You can use this as starter for other pancakes. I'm adding an egg for the pancakes per Ellie's suggestion, the recipe didn't have it, but that might have been because they didn't know to add it."
Original is 6 servings
Ingredients
- Sourdough Starter
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Nutritional
- Serving Size: 1 (180.4 g)
- Calories 254.2
- Total Fat - 5.2 g
- Saturated Fat - 1.5 g
- Cholesterol - 150.7 mg
- Sodium - 731.5 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 5.2 g
- Sugars - 5.4 g
- Protein - 11.7 g
- Calcium - 54.7 mg
- Iron - 2.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.8 mg
Step by Step Method
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
Add egg.
Step 5
Cook on a greased pam sprayed pan.
Step 6
Cook until bubbles form on the top, then flip and cook on the other side.
Step 7
If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes.
Step 8
The batter should keep up to 3 days in the fridge.
Step 9
Give a quick shake or stir daily to keep it from separating.
Step 10
Just add same ingredients to starter.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use warm water when mixing the ingredients together.
- If you don't have a sourdough starter, you can use 1 teaspoon of active dry yeast instead.
- Substitute oat flour for buckwheat flour: Oat flour is a more readily available alternative to buckwheat flour, and it has a milder flavor that many people prefer. The benefit of this substitution is that it is easier to find and has a milder flavor than buckwheat flour.
- Substitute maple syrup for molasses: Maple syrup is a sweeter alternative to molasses, and its flavor is more popular with many people. The benefit of this substitution is that it adds a sweeter flavor to the pancakes and is more accessible than molasses.
Blueberry Buckwheat Pancakes Add 1 cup of fresh or frozen blueberries to the batter before cooking. Serve with a dollop of Greek yogurt and a drizzle of honey.
Maple Bacon Syrup: A sweet and salty combination of maple syrup and bacon, this syrup is the perfect accompaniment to the 1920s Yeast Buckwheat Pancakes. The smoky, savory flavor of the bacon complements the pancakes perfectly, creating a delicious breakfast dish.
Fried Egg and Bacon Sandwich: A classic breakfast dish, this sandwich pairs perfectly with the Maple Bacon Syrup and 1920s Yeast Buckwheat Pancakes. The salty bacon and creamy egg are a delicious combination, and the sweetness of the syrup will bring out the flavors of both. This sandwich is a great way to enjoy a hearty breakfast.
FAQ
Q: How long will the batter keep in the fridge?
A: The batter should keep up to 3 days in the fridge. Give a quick shake or stir daily to keep it from separating.
Q: How should I store the batter after opening?
A: Store the batter in an airtight container in a cool, dry place. Make sure to use within 1-2 weeks of opening.
1 Reviews
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Fun facts:
The 1920s was a time of celebration and excess, and many people indulged in sweet treats. These yeast buckwheat pancakes were a popular breakfast choice for those who could afford the ingredients.
In the 1920s, the famous actress Clara Bow was known for her love of pancakes. She often requested them for breakfast and was even given the nickname "The It Girl" due to her irresistible charm.