Buckwheat Pancakes Yeast Method
Discover the rustic charm of **Buckwheat Pancakes (Yeast Method)**, a wholesome breakfast favorite with a delightful twist. This recipe combines nutty buckwheat flour with a touch of all-purpose flour for balance, then incorporates active dry yeast for a subtle rise and irresistibly fluffy texture. The batter rests and ferments, imbuing the pancakes with a mild tangy depth of flavor that sets them apart from regular griddle fare. A warm milk base, a hint of sugar, and melted butter round out the richness, while a final whisk of an egg ensures a tender bite. Perfectly golden and lightly crisped on the edges, these pancakes pair beautifully with classic toppings like maple syrup, fresh fruit, or a dollop of creamy yogurt. With its unique use of yeast, this recipe offers a leisurely breakfast option that's ideal for lazy weekends when you want something a little more special.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup All-purpose flour
- 1 teaspoon Active dry yeast
- 2 cups Warm milk (about 100°F/38°C)
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 1 Egg
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Vegetable oil or butter (for cooking)
Instructions
In a small bowl, dissolve the active dry yeast in 1/4 cup of the warm milk. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, and salt.
Add the frothy yeast mixture and the remaining warm milk to the dry ingredients. Stir until combined.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for about 1 hour, or until it has doubled in volume.
Once the batter has risen, gently whisk in the egg and melted butter, ensuring everything is thoroughly combined without deflating the mixture.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown on the other side.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
Serve the buckwheat pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or yogurt.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 49.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 678 mg | 52% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
