Delicious and Nutritious Overnight Sourdough Buckwheat Pancakes

Enjoy a hearty and healthy breakfast with these Overnight Sourdough Buckwheat Pancakes. This recipe combines the tangy flavor of sourdough with the nuttiness of buckwheat for a delicious and nutritious stack of pancakes. With the added benefit of being able to prep the batter the night before, you can simply cook them in the morning for a hassle-free start to your day. Serve these pancakes with your favorite toppings and enjoy a satisfying and wholesome breakfast experience.

Ingredients

• 1 cup sourdough starter
• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 2 tablespoons honey or maple syrup
• 1 1/2 cups milk
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Butter or oil for cooking
• Toppings of your choice (such as fresh fruit, maple syrup, or yogurt)

Directions

1. In a large bowl, combine the sourdough starter, buckwheat flour, all-purpose flour, and honey or maple syrup. Mix well.
2. Add the milk and eggs to the bowl and stir until the batter is smooth and well combined.
3. Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature overnight, or for at least 8 hours.
4. The next morning, preheat a griddle or non-stick skillet over medium heat.
5. Stir the baking soda and salt into the pancake batter until fully incorporated.
6. Grease the griddle or skillet with butter or oil.
7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
8. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
9. Transfer the cooked pancakes to a plate and keep warm.
10. Repeat the process with the remaining batter, adding more butter or oil as needed.
11. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or yogurt.

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