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Buckwheat Pancakes Recipe
|Buckwheat flour||3 1⁄2 Cup (56 tbs), stirred|
|Sifted enriched flour||1 Cup (16 tbs)|
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Lukewarm water/Milk||3 3⁄4 Cup (60 tbs)|
|Brown sugar||2 Tablespoon|
|Melted fat||1 Tablespoon|
Serving size: Complete recipe
Calories 2200 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 12.8 mg
Sodium 2938.2 mg122.4%
Total Carbohydrates 440 g146.7%
Dietary Fiber 49.7 g199%
Sugars 46.5 g
Protein 70 g140.7%
Vitamin A 0% Vitamin C 0.04%
Calcium 21.5% Iron 128.2%
*Based on a 2000 Calorie diet
Soften active dry yeast in 1/4 cup warm water; compressed yeast in 1/4 cup lukewarm water.
Dissolve sugar in the 3 3/4 cups lukewarm water; add yeast mixture and stir into dry ingredients.
Let stand overnight at room temperature. (Bowl must not be over one half full.)
In the morning stir the batter' and add brown sugar, soda, and melted fat.
Bake on hot lightly greased griddle.