Buckwheat Cakes Recipe
Summary
MethodFried
Ingredients
| Cake flour | 1/2 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Buckwheat flour | 2 Cup (16 tbs) | |
| Sugar | 3 Teaspoon | |
| Milk | 1 3/4 Cup (16 tbs) | |
| 2 tablespoons lemon juice or vinegar | ||
| Melted butter | 3 Tablespoon | |
Directions
Sift together the cake flour, baking powder, salt and baking soda into a mixing bowl.
Stir in the buckwheat flour and sugar.
Combine the milk and lemon juice or vinegar and allow to stand for five minutes.
Stir the soured milk into the flour mixture and beat thoroughly.
Add the melted butter and mix well.
Allow to stand for at least an hour before using.
Cook two tablespoons of the batter on a hot, lightly oiled frypan or griddle until bubbles appear and begin to break.
Turn and cook on the other side.
Stir in the buckwheat flour and sugar.
Combine the milk and lemon juice or vinegar and allow to stand for five minutes.
Stir the soured milk into the flour mixture and beat thoroughly.
Add the melted butter and mix well.
Allow to stand for at least an hour before using.
Cook two tablespoons of the batter on a hot, lightly oiled frypan or griddle until bubbles appear and begin to break.
Turn and cook on the other side.
Chef
