Name: Sourdough Recipe You’ll Love: ~Buckwheat Pancakes~ With Crispy Edges
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1 cup Buckwheat flour (Dry ingredients); 1 tsp Baking powder; ½ tsp Baking soda; 2 tbsp Granulated sugar; ½ tsp Salt; 1 cup Buttermilk (Wet ingredients); 1 Egg; ½ cup Sourdough discard (or active starter); ½ tsp Vanilla extract; 2 tbsp Unsalted butter, melted; 2-3 tbsp Refined coconut oil (For frying); To serve Maple syrup, softened butter, fresh berries

Question 1

Q: Can I use regular flour instead of buckwheat?

Accepted Answer

Buckwheat has a distinct flavour and texture that is central to this recipe. If you do not have buckwheat flour, a plain sourdough recipe for the pancakes can be made using all-purpose flour.

Question 2

Q: Why use coconut oil for frying instead of butter?

Accepted Answer

Butter has a low smoke point, around 180°C, so it tends to burn more quickly, unlike refined coconut oil and other neutral oils that tolerate higher heat.

Question 3

Q: Can I use sourdough discard straight from the fridge?

Accepted Answer

Yes. Cold discard works perfectly, and there is no need to bring it to room temperature first. The sourness will be more pronounced if the discard is older.

Question 4

Q: Why are my pancakes not soft?

Accepted Answer

Overmixing develops the batter and toughens the texture even in gluten-free flours like buckwheat. Mix just until the dry flour is incorporated and some lumps remain.