Recipe: Old-Fashioned Overnight Buckwheat Pancakes (Gluten-Free)

For some reason pancakes sound really good to me today, and when I was looking for recipes to share with you this week, I kept coming across tasty-looking pancake recipes...

This old-fashioned buckwheat pancake recipe is delicious and flavorful, and perfect for those with food allergies as it is gluten-free, dairy-free, egg-free, and also free of refined sugars! This was likely unintentional, as this is a 1920's recipe, so it was more based on frugality than trying to avoid specific ingredients. If you didn't have your own chickens or cows, you likely couldn't afford to buy milk and eggs (or keep them fresh), and whole wheat flour didn't store particularly well, so buckwheat was often a better choice.

This recipe takes advantage of the age-old miracle of fermentation to create light, fluffy, and flavorful pancakes, but it's a great fit for the busy modern world, too. Just whip up your batter the night before, let it sit overnight, and you can have a healthy breakfast on the table in the morning in under 10 minutes!

Save a cup of the batter (you can keep in the fridge), and just add to it the next day (and so on) to make your pancakes. It's a quick and easy way to make pancakes every day of the week if you want!

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I grew up eating buckwheat pancakes, and for me, nothing beats them. They have a nutty flavor and aroma, as well as a golden-brown color that even whole wheat pancakes can't match. And, while I'm not as sensitive to gluten as some people, I still prefer not to eat a ton of it (read why here).

Anyway, without further ado, here's the recipe! 

Old-Fashioned Overnight Buckwheat Pancakes
Rise Time: 12 Hours
Cook Time: 5 Minutes
Serves: 2-4

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

Instructions:

1. Beat first 6 ingredients (only use 1 Tablespoon of molasses) in large bowl until smooth. Cover the bowl and leave overnight.
2. The next morning, stir in 1 tsp baking soda and another tbsp of molasses.
3. 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.
4. 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. Give it a quick shake or stir daily to keep it from separating.
   
   

• Serve pancakes hot with butter and real maple syrup, honey, jam, fresh fruit, or your choice of toppings.

FUTURE BATCHES:

To use the saved starter for future batches of pancakes, beat the following ingredients with 1 cup of saved batter from the previous batch until smooth:

• 2 cups buckwheat flour
• 1/2 cup cornmeal
• 2 cups warm water
• 1 tsp salt
• 1 Tbsp molasses

Cover and let sit in a warm location overnight.

In the morning, stir in 1 tsp baking soda and cook following the directions above. (Feel free to save a cup of batter again and repeat the process for your next batch!)

Enjoy!  :-)

Rose.


Recipe Source: MelissaKNorris.com