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Buckwheat Pancake Recipe from the 1920s

MelissaKNorris
These overnight fluffy buckwheat pancakes are a delicious treat to whip up on a weekend morning, but they're so easy you'll make them every day of the week.
4.10 from 22 votes
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Prep Time 12 hours
Cook Time 5 minutes
Course Breakfast
Servings 6 to 8

Ingredients
  

  • 2 cups buckwheat flour
  • 1/2 cup cornmeal
  • 2 1/4 tsp yeast
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp molasses divided
  • 1 tsp baking soda
  • USING EXISTING STARTER INGREDIENTS
  • 2 cups buckwheat flour
  • 1/2 cup cornmeal
  • 2 cups warm water
  • 1 tsp salt
  • 1 Tbsp molasses
  • 1 tsp baking soda

Instructions
 

  • Beat first 6 ingredients (only use 1 Tablespoon of molasses) in large bowl until smooth. Cover the bowl and leave overnight.
  • The next morning, stir in 1 tsp baking soda and another tbsp of molasses.
  • Cook on a greased pan - my cast iron frying pan does the best job with these pancakes. Cook until bubbles form on the top, then flip and cook on the other side.
  • If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes. The batter should keep up to 3 days in the fridge. I give mine a quick shake or stir daily to keep it from separating.
  • USING EXISTING STARTER INSTRUCTIONS
  • Beat first 5 ingredients into saved starter until smooth. Cover the bowl and leave overnight.
  • The next morning, stir in 1 tsp. baking soda.
  • Follow the steps above for cooking.
Keyword buckwheat pancake recipes, easy buckwheat pancakes, overnight pancake recipe
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