Cookbook Profile

Sourdough Buckwheat Pancakes


2-1/2 teaspoons instant active dry yeast
1 cup all purpose white flour
1 cup buckwheat flour
1 teaspoon salt
4 teaspoons Lora Brody's Sourdough Bread Enhancer
3 tablespoons sugar
4 tablespoons non-fat dry milk
4 large egg yolks (reserve the whites in the refrigerator)
3 tablespoons (1-1/2 ounces) unsalted butter, melted and slightly cooled
1-1/2 cups warm water

Bread Machine method: Place all the ingredients in the bread machine, program for DOUGH or MANUAL. Keep an eye on the batter to make sure it doesn't overflow the pan during the rise cycle.

Processor/mixer/ methods: Dissolve the yeast in the warm water. Place the remaining ingredients in the work bowl of the food processor fitted with the plastic blade, or in a mixing bowl. Process or mix with an electric mixer fitted with the standard beater, or mix by hand with a wire whisk, to incorporate the butter and finally the water. Process or mix for 40-60 seconds, scraping down the sides of the bowl to incorporate all the dry ingredients. Pour the batter into a 2 quart mixing bowl, cover with plastic and allow to rise for one hour at room temperature, or overnight in the refrigerator.

To cook: Heat 1 tablespoon of butter in a griddle or large frying pan set over moderate heat. When the butter sizzles use a 1/4 cup measure to ladle out 3" pancakes. When the underside is nicely browned turn and cook the other side. If the batter seems too thick (it should be the consistency of heavy cream), thin it with a little water. Serve hot with lots of butter and real maple syrup. Makes 12-18 pancakes.


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This page created September 1998