Sourdough Buckwheat Pancakes
With the subtle tang of sourdough and the nutty richness of buckwheat, these sourdough buckwheat pancakes are a flavorful alternative to a plain ol' short stack. Top them however your like, and consider making some mini-pancakes for your pups.
Ingredients
- 74 grams (½ cup) buckwheat flour
- 35 grams (¼ cup) all purpose flour
- 1.5 grams (¼ tsp) fine salt
- 4 tsp (1 tsp) baking powder
- 3 grams (½ tsp) baking soda
- 1 large egg
- 42 grams (2 tbsp) honey
- 125 grams (½ cup) sourdough discard 100% hydration
- 180 grams (¾ cup) milk
- 14 grams (1 tbsp) butter melted, plus more for pan
Instructions
- Heat a griddle or large skillet over medium-low heat.
- In a medium bowl combine flours, salt, baking powder, and baking soda. Whisk together.
- In a small bowl combine egg, honey, sourdough discard, milk, and melted butter. Whisk until uniformly combined.
- Add wet ingredient mixture to dry ingredient mixture. Stir together with a rubber spatula or wooden spoon until just combined. Leave batter lumpy to avoid over mixing.
- Add about a teaspoon of butter to the griddle or skillet. When butter is melted pour on batter in ¼-cup portions.
- When pancakes are bubbly on top, flip and continue to cook until pancakes are cooked through and golden-brown on both sides, about 2-4 minutes.