Sourdough Buckwheat Pancakes

Makes enough pancakes for four people, with a few left over.

This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:

3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt


1 3/4 cups light or dark buckwheat flour
1 1/4 cups water
2 cups boosted brown rice starter
3/4-1 tsp salt

Stir this well, and put it in a warm place to ferment overnight.

The starter has a wonderful smell: similar in kind but sharper than whole wheat, without a strong yeasty smell. It should be bubbly, especially when stirred, but will not have changed its volume measurably.

The second step of the recipe takes place just before you heat the griddle. Add the following to the fermented "sponge":

6 eggs; separated, whites beaten until stiff
6-8 tbsp oil or melted (cooled) butter
6 tbsp tapioca flour

Cook on a well-seasoned, well-preheated cast-iron pan. Flip only once, when the pancakes are golden brown on the bottom.

If you like to add things to the cakes (like blueberries), do so a minute or so before flipping — when the bubbles begin to form.

Adapted from --