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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Overnight Buckwheat Pancakes Recipe

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This recipe for Overnight Buckwheat Pancakes is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buckwheat flour
1 cup whole wheat flour, finely ground
2 cups buttermilk, or 2 cups water mixed with 2 tbsp. plain yogurt
2 eggs, lightly beaten
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. melted butter
Assortment of fresh berries, if desired
Directions:
Directions:
Stir the milk into the flour mixture. Soak overnight in a covered bowl, kept in the refridgerator. The next day, when ready to cook, stir the other ingredients into the flour mixture. Thin to desired consistency with additional milk or water. Cook on a hot, oiled griddle or skillet. Note: these pancakes will cook more slowly than traditional white flour pancakes. Make sure not to burn.
Personal Notes:
Personal Notes:
Plan ahead! These pancakes need to be partially prepared the night before you plan to serve them. The fermented buttermilk or yogurt mixture gives a unique flavor and wonderful consistency. They will be even better when made with fresh blueberries or blackberries. Yum!

 

 

 

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