Ingredients
-
⅔ cup all-purpose flour
-
⅔ cup buckwheat flour
-
½ cup sourdough starter
-
1 cup 2% milk
-
2 eggs, lightly beaten
-
2 tablespoons unsalted butter, melted and cooled
-
1 teaspoon baking powder
-
½ teaspoon vanilla extract (Optional)
-
1 pinch salt
-
cooking spray
Directions
-
Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
-
Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
-
Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.
Cook's Note:
If you don't use up all the batter, cook pancakes and reheat them later. If you let the batter sit, it will become too sour.
Nutrition Facts (per serving)
| 154 | Calories |
| 5g | Fat |
| 21g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 154 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 3g | 14% |
| Cholesterol 57mg | 19% |
| Sodium 116mg | 5% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 6g | 12% |
| Vitamin C 0mg | 0% |
| Calcium 90mg | 7% |
| Iron 2mg | 9% |
| Potassium 165mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
