Buckwheat Yeast Pancakes 1924
"The person that had this recipe had already died in 1924 so it's a frontier kind of recipe . These set overnight"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (170.2 g)
- Calories 242.3
- Total Fat - 6.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 155.2 mg
- Sodium - 410.7 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 4.4 g
- Sugars - 7.3 g
- Protein - 12.2 g
- Calcium - 99.6 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Beat sponge together and let set in warm spot overnight
Step 2
Next morning add batter ingredients together and let set 15 minutes
Step 3
Cook on a well greased skillet
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.
- Choose buckwheat flour that is finely ground for the best results.
- Make sure the milk is scalded, not boiled, to avoid burning the milk.
- For the milk, substitute almond milk for a dairy-free option. The benefit of this substitution is that it allows the recipe to be enjoyed by those with a dairy allergy or those who are vegan.
- For the molasses, substitute maple syrup for a lighter sweetness. The benefit of this substitution is that it provides a milder sweetness compared to molasses, which can be overpowering.
Apple Cinnamon Buckwheat Pancakes Add 1/2 cup chopped apples and 1 teaspoon of cinnamon to the batter ingredients and cook as normal.
Maple-Glazed Bacon:This salty-sweet side dish is the perfect accompaniment to the savory buckwheat yeast pancakes. The sweetness of the maple syrup pairs perfectly with the nutty flavor of the pancakes, and the bacon adds a delicious crunch.
Fried Eggs: Fried eggs are a classic breakfast dish that pairs perfectly with the maple-glazed bacon and buckwheat yeast pancakes. The creamy yolks combine with the sweet maple syrup and the nutty pancakes for a delicious and balanced flavor. Plus, the fried eggs provide a great source of protein to help start your day off right!
FAQ
Q: What type of flour should I use?
A: You should use buckwheat flour for this recipe. Buckwheat flour is a type of flour made from ground buckwheat groats. It has a nutty flavor and is gluten-free.
Q: What is the best way to store buckwheat flour?
A: Buckwheat flour should be stored in an airtight container in a cool, dark place. It should also be kept away from moisture and humidity. It can be stored for up to 6 months.
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Fun facts:
Fun Fact 1: Buckwheat flour was popular in the 19th century as a way to make pancakes and other dishes during the American Frontier period. It was a staple of the diet of American pioneers and settlers.
Fun Fact 2: In 1924, the year this recipe was created, the famous American author Ernest Hemingway published his first novel, The Sun Also Rises. It was a defining work of the Lost Generation and heralded Hemingway's career as a novelist.