sourdough buckwheat pancakes

I've been making sourdough buckwheat pancakes at least once a week and often more frequently than that since I first started my gluten-free sourdough starter last March. These things are the bomb. I've been meaning to post the recipe here for ages, but somehow I haven't quite gotten to it. But now Kelly at Oh Lardy has asked for a good buckwheat pancake recipe, so it's time.

In the summer, we went to my parents' cottage for a few days and left the starter at home. My mom had bought a gluten-free pancake mix and even with good maple syrup, I couldn't believe how bland they were (compared to my sourdough buckwheat pancakes of course). If you're reading this, Mom, there was nothing wrong with the mix -- just my tastebuds.

So now I'm spoiled.

I've also found the pancakes work great as sandwich holders for ham and trout -- they're especially nice with dijon. Delightful. Although the other day I tried having one as part of a fried egg sandwich and it was not good.

I've mentioned my love for the rhythm of sourdough recipes before and it hasn't dampened in the eight months since. My favourite recipe is by far these pancakes. They alone make keeping the starter alive worth it. And it didn't take much to create the starter. I used this recipe.

Gluten-free Sourdough Buckwheat Pancakes

The night before, I mix together:

1 cup buckwheat flour*
1 cup of starter
about 1 cup of water

Often I need a bit more water. It should be fairly thick batter, because the morning's ingredients are almost all wet, but not stiff at all. I mix them all together than put it in the oven with the light on.

In the morning, I turn the heat on under the griddle and pull out the batter. I mix in:

3 tbsp of melted butter
1 tbsp maple syrup
1/2 to 1 tsp sea salt

After those are mixed in, I add:
1 egg, beaten

I grab a quarter-cup measure and make sure I'm all ready to go with a hot griddle (I use pretty high heat on mine, but I've used medium-high heat and been fine too). Then, in a separate bowl, I mix together:

1 tsp baking soda
1 tbsp water (if the batter is too thick, try 2 tbsp of water)

Once the baking soda and water is somewhat mixed in, I use a spatula to scrape it all out into the batter and fold it in thoroughly. Then I use the quarter-cup measure to pour out each pancake.

*if you need to be gluten-free, make sure the buckwheat flour wasn't milled in a mill that processes wheat. Either light or dark buckwheat works fine, although I find the whole-grain flour more flavourful.

Important note about cooking gluten-free pancakes:
They take longer to cook than gluten-y pancakes. When you're cooking gluten-free pancakes, you don't just wait until bubbles form to flip them. You wait until the very outer edges of just starting to dry a bit and then you flip them. They should also be puffy looking, although I've discovered that if I'm a bit late with the flipping they deflate a bit.

These are really very forgiving to cook. I've made them with thicker and thinner batter and they've been fine, I've made them on higher and lower heat, more and less done… they're always edible. Especially if you slather them with butter under the maple syrup.

So enjoy. If you make them, I'd love to hear how you like them.