Recipe: Gluten-free Sourdough Buckwheat Pancakes

These pancakes are perfect for those who eat a gluten-free diet. A dash of cinnamon plays nicely off of the nutty flavor of the buckwheat.

1¼ cups whole-grain buckwheat flour whole-grain buckwheat flour whole-grain buckwheat flour
1 cup yogurt, kefir, or cultured buttermilk yogurt, kefir, or cultured buttermilk yogurt, kefir, or cultured buttermilk
½ cup gluten-free sourdough starter gluten-free sourdough starter gluten-free sourdough starter
2 eggs, lightly beaten eggs, lightly beaten eggs, lightly beaten
½ tsp. salt salt salt
¾ teaspoon baking soda baking soda baking soda
1 tsp. ground cinnamon ground cinnamon ground cinnamon
Butter for frying Butter for frying Butter for frying

Combine flour, milk, and sourdough starter in a medium bowl. Cover and soak overnight.
In the morning,beat eggs in a small bowl. Sprinkle salt, baking soda, and cinnamon over the flour mixture.
Slowly pour beaten eggs into fermented dough and mix until just combined.
Fry in ¼-cup quantities on a hot, greased griddle until bubbles form and the edges begin to set up. Flip and cook 2-3 minutes more.