Overnight Sourdough Buckwheat Pancakes

Overnight Sourdough Buckwheat Pancakes

Recipe by nch from allrecipes.com

Breakfast 8 Hr. 25 Mins.

Ingredients

8

8 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 154
  • Carbohydrate: 21g
  • Fat: 5g
  • Fiber: 2g
  • Protein: 6g
  • Sugar: 2g

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