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Buckwheat Cakes Recipe
|Cake flour||1⁄2 Cup (8 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Buckwheat flour||2 Cup (32 tbs)|
|Milk||435 Milliliter (1 3/4 Cups)|
|Lemon juice/Vinegar||2 Tablespoon|
|Melted butter||3 Tablespoon|
Serving size: Complete recipe
Calories 1784 Calories from Fat 527
% Daily Value*
Total Fat 60 g92%
Saturated Fat 32.9 g164.7%
Trans Fat 0 g
Cholesterol 140.3 mg
Sodium 2840.1 mg118.3%
Total Carbohydrates 280 g93.3%
Dietary Fiber 33.2 g132.9%
Sugars 45.2 g
Protein 57 g113.7%
Vitamin A 31.5% Vitamin C 23%
Calcium 93.7% Iron 60.4%
*Based on a 2000 Calorie diet
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.