Buckwheat Cakes Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings15
Interest GroupClassic
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 1/2 Cup (16 tbs) | |
| Buckwheat flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 tablespoons blackstrap molasses | ||
| Buttermilk | 2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
Directions
1) Sprinkle or crumble yeast into water.
2) Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
3) Let stand for a few minutes, then stir until dissolved.
4) Put flour and salt in bowl; add molasses, buttermilk, and yeast.
5) Mix well and cover.
6) Let stand overnight.
7) In the morning add baking soda.
8) Bake on hot greased griddle.
9) Makes fifteen 5-inch cakes.
10) If there is a cupful or more batter left, keep covered in refrigerator overnight to use as starter for the next batch.
11) Next morning add 1/2 cup lukewarm water, 1/4 tea spoon each of salt and baking soda, and 1 cup buckwheat flour.
12) Mix well.
2) Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
3) Let stand for a few minutes, then stir until dissolved.
4) Put flour and salt in bowl; add molasses, buttermilk, and yeast.
5) Mix well and cover.
6) Let stand overnight.
7) In the morning add baking soda.
8) Bake on hot greased griddle.
9) Makes fifteen 5-inch cakes.
10) If there is a cupful or more batter left, keep covered in refrigerator overnight to use as starter for the next batch.
11) Next morning add 1/2 cup lukewarm water, 1/4 tea spoon each of salt and baking soda, and 1 cup buckwheat flour.
12) Mix well.
Chef
