Sourdough Buckwheat Pancakes

The earthy quality of buckwheat combines well with sourdough in these flapjacks. A whiff of ginger complements the hearty flavors.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 457 Calories

Ingredients

• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 eggs, beaten
• 3 tablespoons white sugar
• ½ cup all-purpose flour
• 1 tablespoon vegetable oil
• 2 cups sourdough starter
• 1 cup buckwheat flour

Recipe Instructions

Step 1

In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.

Step 2

Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!