Buckwheat Buttermilk Pancakes
Yield
8 servingsPrep
20 minCook
10 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
buckwheat flour
|
|
| 3 | tablespoons |
whole-wheat flour
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 | cup |
water
lukewarm |
|
| 1 | cup |
buttermilk
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
buckwheat flour
|
|
| 45 | ml |
whole-wheat flour
|
|
| 5 | ml |
yeast, active dry
|
|
| 237 | ml |
water
lukewarm |
|
| 237 | ml |
buttermilk
|
|
| 2.5 | ml |
salt
|
|
Directions
Dissolve dry yeast into lukewarm water.
Add buttermilk, both flours, and salt, then mix well.
Let set overnight.
Bake the next day on a hot griddle.
