Name: Overnight Sourdough Buckwheat Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: All-purpose flour - ⅔ cup; Buckwheat flour - ⅔ cup; Sourdough starter - ½ cup; 2% milk - 1 cup; Eggs, lightly beaten - 2; Unsalted butter, melted and cooled - 2 tablespoons; Baking powder - 1 teaspoon; Vanilla extract (Optional) - ½ teaspoon; Salt - 1 pinch; Cooking spray - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Sourdough Buckwheat Pancakes

1. All-purpose flour - ⅔ cup

2. Buckwheat flour - ⅔ cup

3. Sourdough starter - ½ cup

4. 2% milk - 1 cup

5. Eggs, lightly beaten - 2

6. Unsalted butter, melted and cooled - 2 tablespoons

7. Baking powder - 1 teaspoon

8. Vanilla extract (Optional) - ½ teaspoon

9. Salt - 1 pinch

10. Cooking spray - 1 pinch

How to cook deliciously - Overnight Sourdough Buckwheat Pancakes

1. Stage

Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.

2. Stage

Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.

3. Stage

Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.