Originally posted September 13, 2015

Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes by Sarah Xiong

There's no going back to white flour pancakes after these. Fluffy and light, you can eat these without the maple syrup!


  • 5.5 oz starter
  • 1.5 oz buckwheat
  • .5 oz flax
  • 1 egg yolk
  • 2 egg whites
  • .5 oz sugar + 1 tbsp
  • .35 oz clarified butter, melted
  • 1/8 tsp salt
  • 1.5 oz water
  • .5 oz milk
  • pinch cream of tartar
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder


Mix starter, buckwheat, flax, yolk,.5 oz sugar, water, milk and salt. Stir in melted butter. Cover and let sit room temperature for 2 hours. Place in the refrigerator overnight.

In the morning, whip egg whites. When frothy add cream of tartar. When soft peaks, add 1 tbsp sugar. Lightly fold into buckwheat batter (in 2 parts) til almost mixed. Sprinkle on baking powder and baking soda. Fold again.

Grease pan with more clarified butter over medium-low heat. Fry for about a minute on each side.

1 day + 1 hour



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