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.
- 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.