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Ingredients
- 1 tsp dry yeast
- 1 c. lukewarm water
- 1 1/2 c. buckwheat flour
- 3 Tbsp. whole-wheat flour
- 1 c. buttermilk
- 1/2 tsp salt
Directions
- Dissolve dry yeast the lukewarm water. Stir in the buttermilk, both flours, and salt, mixing well. Cover and let set overnight.
- Heat greased griddle or possibly skillet over medium heat or possibly to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed, bubbly and dry around edges. Turn and cook other sides till golden.
- This recipe yields about 12 (4-inch) pancakes.
- Description: "Start preparation for these pancakes the night before." Yield: 12 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 713 | |
| Calories from Fat 67 | 9% |
| Total Fat 7.92g | 10% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1451mg | 60% |
| Potassium 1489mg | 43% |
| Total Carbs 140.33g | 37% |
| Dietary Fiber 18.8g | 63% |
| Sugars 16.42g | 11% |
| Protein 32.36g | 52% |
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