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Buckwheat 'Cakes
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Mom's Buckwheat Cakes

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Bread
Servings: 15 pancakes

Ingredients

  • The night before you want to make pancakes mix together:
  • ½ cup sourdough leaven
  • 1- cup buckwheat flour
  • ¼ cup spelt or whole-wheat flour
  • ¼ cup water
  • ¾ cup almond milk
  • Cover with saran and let sit at room temperature overnight. In the morning it will have risen and will be quite bubbly. To the starter add:
  • ½ teaspoon salt
  • 1 egg
  • 2 tablespoons oil I use coconut
  • 2 tablespoons honey
  • ½ teaspoon baking soda

Instructions

  • Allow to sit for about 5 minutes while the griddle heats to 350° F. Lightly grease, then scoop batter by scant ¼ cup full and pour onto the griddle. When the top appears to dry around the edges and bubbles appear, flip the pancakes and bake for about 30 seconds longer. Remove from griddle to serving plate.
  • Makes 12-15 pancakes
  • To make using yeast, substitute the following for the sourdough starter:
  • ½ tsp. bread machine/instant yeast
  • ½ cup warm water
  • ¾ cup milk
  • ½ cup spelt or whole-wheat flour
  • -cup buckwheat flour
  • The recipe can be made gluten free by following the yeast directions and substituting ½ cup all-purpose gluten free flour mix for the spelt or whole-wheat flour.
  • Proceed as above with the “in the morning” directions.