A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bob's Yeast Buckwheat Pancakes
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These are some of the best pancakes you'll ever eat. They're light, fluffy and have a slightly nutty flavor from the buckwheat flour. Serve with your favorite toppings.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/4 cup warm water
1 tablespoon active dry yeast
1 cup whole wheat pastry flour
1/2 cup buckwheat flour
3/4 teaspoon salt
1 cup cool water
1 tablespoon brown sugar
2 tablespoons melted butter
1/2 teaspoon baking soda
1/4 cup hot water
directions
Place the warm water in a shallow bowl. Sprinkle the surface of the water with the yeast and let it sit until it bubbles.
Combine the pastry flour, buckwheat flour, and salt in a bowl. Stir in the proofed yeast and cool water. Mix well then cover the bowl and refrigerate overnight or for a minimum of 3 hours.
About 30 minutes before you are ready to cook the buckwheat pancakes, combine the brown sugar, butter, baking soda, and hot water. Mix well, then gently stir it into to the buckwheat mixture. Let the mixture stand for 30 minutes.
Preheat a griddle and lightly grease it. Pour the batter on the hot griddle in 1/4-cup amounts (or as desire), allowing room between the pancakes.
When the pancakes appear dry around the edges and bubbles have formed on the top, flip the buckwheat pancakes over. Let cook until dry. Keep the pancakes warm while you cook the remaining batter. Serve the buckwheat yeast pancakes hot with any desired toppings.
Recipe Source: Adapted from Bob's Red Mill
recipe tips
Make sure the griddle is at the right temperature before pouring the batter.
Don't overmix the batter; mix just until the ingredients are combined.
Allow the batter to rest for the specified time for best results.
Use a ladle or measuring cup for even-sized pancakes.
Grease the griddle lightly to prevent sticking without making the pancakes greasy.
Flip the pancakes gently to keep them light and fluffy.
Serve the pancakes immediately after cooking for the best texture.
Experiment with different toppings to find your favorite combination.
If making a large batch, keep cooked pancakes warm in the oven at a low temperature.
common recipe questions
Can I use all-purpose flour instead of whole wheat pastry flour?
Yes, all-purpose flour can be used, but it may change the texture slightly, making the pancakes less tender.
Is it necessary to let the batter rest?
Resting the batter allows the flavors to develop and the yeast to create a light, fluffy texture. A minimum of 3 hours is essential for a good rise.
Can I make the batter without yeast?
Yeast is crucial for this recipe as it contributes to the lightness and fluffiness of the pancakes. Without it, the texture will be different.
How do I know when the yeast is activated?
The yeast is activated when it becomes foamy and bubbly after being mixed with warm water. This usually takes about 5-10 minutes.
Can I add fruits or nuts to the batter?
Yes, you can fold in fruits like blueberries or chopped nuts after the batter has rested and before cooking.
How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to 3 days or freeze them with layers of parchment paper between each pancake.
What toppings go well with these pancakes?
Maple syrup, honey, fresh fruits, yogurt, or nut butter are great toppings for these pancakes.
How can I tell when the pancakes are ready to flip?
When bubbles form on the surface and the edges look set and slightly dry, it's time to flip them.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
October 12, 2017
cheers great help