Risen Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 package yeastWater1 Tbs cornmeal3 cups buckwheat flour (approximately)1/2 cup white flour (approximately)3 Tbs dark molasses1/2 tsp baking soda1/4 cup skim milk (approximately)
Make the batter the night before to allow time to rise.
Heat one pint of water until lukewarm (not hot) and add 1 package of yeast. Stir until dissolved. Stir in 1 Tbs of cornmeal and 1 tsp salt. Then sift in enough buckwheat flour to make a medium thick batter (approximately 3 cups). Add a little white flour (approximately 1/2 cup) until batter is sticky but not too stiff.
Let rise over night in a fairly warm place. In the morning, add 3 Tbs dark molasses and 1/2 tsp baking soda. Thin batter with milk if it has grown too thick overnight.
Turn griddle to HOT for frying.
Number of Servings: 5
Recipe submitted by SparkPeople user THATJULIET.
Heat one pint of water until lukewarm (not hot) and add 1 package of yeast. Stir until dissolved. Stir in 1 Tbs of cornmeal and 1 tsp salt. Then sift in enough buckwheat flour to make a medium thick batter (approximately 3 cups). Add a little white flour (approximately 1/2 cup) until batter is sticky but not too stiff.
Let rise over night in a fairly warm place. In the morning, add 3 Tbs dark molasses and 1/2 tsp baking soda. Thin batter with milk if it has grown too thick overnight.
Turn griddle to HOT for frying.
Number of Servings: 5
Recipe submitted by SparkPeople user THATJULIET.
Nutritional Info Amount Per Serving
- Calories: 434.4
- Total Fat: 3.6 g
- Cholesterol: 0.2 mg
- Sodium: 12.1 mg
- Total Carbs: 92.0 g
- Dietary Fiber: 10.5 g
- Protein: 15.2 g
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