Buckwheat Pancakes Made from Buckwheat Sourdough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 3 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g buckwheat, flour
- 10 g yeast, fresh
- 0.5 teaspoon ½ salt
- 350 ml water, lukewarm
- buckwheat, flour
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- This pancake is baked from a sourdough that takes a few days to prepare.
- 1 day
- Mix the buckwheat flour, yeast, salt and water into a thick-flowing batter. The amount of water is an approximate indication. Then store the day at room temperature, not too cool.
- 2 day
- Add about 2 tablespoons of flour and a little lukewarm water. The dough should remain thick and flowing. Stir the batter about every 12 hours.
- 3rd day
- You can now bake the first 3-4 pancakes. I always use a pan with a small dia for this. The pancakes shouldn`t be too thick and should be fried in very hot oil. Do not turn until the pancake loosens at the bottom.
- Refill the dough with a little flour and water.
- 4th day
- Bake the remaining pancakes.
- I know these pancakes from my childhood. My grandma had it for breakfast with beet syrup. Every day some dough was taken from the jar and the taken amount was simply refilled with flour and water. As already mentioned, the dough should always remain viscous.
- The pancakes can also be cooked heartily with bacon. Or you can use the sourdough as the basis for a common pancake batter with egg and milk.
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