A few months ago I published a recipe for sourdough buckwheat pancakes. Elanne and I have done some more experimentation since then, and I think they’re pretty darn near perfection at this point.
The one quibble I had with them before is that they weren’t quite as fluffy and light as typical pancakes. Melissa McEwan from Hunt.Gather.Love made a suggestion in the comments section of the last post that solved that problem beautifully. Thanks Melissa!
Check it out and let me know what you think!
The (new and improved) recipe
- 1 C buckwheat groats (raw, not toasted)
- 2 C yogurt*
Place buckwheat in a bowl, cover with yogurt and soak for 12 – 24 hours at room temperature.
After soaking rinse yogurt from buckwheat. Put buckwheat in blender with approximately 1 cup of fresh yogurt. The amount you use depends on how thick you’d like the pancakes to be. Blend until smooth.
Rinse out bowl that buckwheat was soaking in and add the blended mixture back to the bowl.
Put a cast iron or heavy ceramic (i.e. Le Crueset) pan on the burner over medium to medium high heat and let the pan heat up while you are mixing up the batter. The secret to cooking pancakes is to make sure the pan gets hot before you add the batter.
Add to buckwheat batter:
- 2 whole eggs beaten
- 1/2 c milk (or unsweetened almond milk or water); omit this step if you like thicker pancakes
- 1 tsp baking soda
- 1tsp vanilla
- pinch of salt
Mix in the wet ingredients. Then sprinkle the baking soda and salt over the surface of the batter and thoroughly mix it in.
Make sure the pan is hot and add a generous amount of fat (ghee, coconut oil, lard etc) to the pan. When fat is shimmering ladle pancake batter into the pan. Allow pancakes to cook almost all the way through before flipping. You can either continue to add fat before each new pancake or not. With more fat the pancakes are almost like fritters, with less they are more like typical pancakes.
Top with fruit, butter, kefir cream, whipped cream, coconut butter or coconut milk. You can also add a small amount of honey if you don’t have blood sugar issues, but I find they are sweet enough with the fruit alone.
*If you’re lactose intolerant, try making homemade yogurt and fermenting it for at least 24 hours. That will almost completely eliminate the lactose, and it’s likely you’ll be able to tolerate it.