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1920s Yeast Buckwheat Pancakes

Here's how you make 1920s Yeast Buckwheat Pancakes
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  • Servings: 6
  • Prep: 1d
  • Cook: 5m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • Sourdough Starter
  • 2 cups buckwheat flour
  • 1/2 cup cornmeal
  • 2 1/4 teaspoons yeast
  • 2 cups water, warm
  • 1 teaspoons salt
  • 2 tablespoons molasses, divided
  • 1 teaspoons baking soda
  • 1 egg
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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