Buckwheat Cakes Recipe
Ingredients
| Buckwheat | 2 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Buttermilk | 2 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Warm water | 0.5 Cup (16 tbs) |
Directions
MAKING
1. Into a large mixing bowl, sift together the buckwheat flour, flour and salt.
2. Pour the butter milk into the dry ingredients, whisking with a wire whisk to get a smooth consistency thick batter.
3. Dissolve the soda in a little warm water and whisk into the batter just before frying the pancakes,
4. Heat a griddle and grease it with fat.
5. Ladle the batter into pancakes and brown on one side for 3-4 minutes until golden.
6. Flip over with a pancake turner and cook for another 3-4 minutes on the other side.
7. Pile onto a platter.
SERVING
8. Serve the cakes warm with maple syrup, honey or butter if you like.
1. Into a large mixing bowl, sift together the buckwheat flour, flour and salt.
2. Pour the butter milk into the dry ingredients, whisking with a wire whisk to get a smooth consistency thick batter.
3. Dissolve the soda in a little warm water and whisk into the batter just before frying the pancakes,
4. Heat a griddle and grease it with fat.
5. Ladle the batter into pancakes and brown on one side for 3-4 minutes until golden.
6. Flip over with a pancake turner and cook for another 3-4 minutes on the other side.
7. Pile onto a platter.
SERVING
8. Serve the cakes warm with maple syrup, honey or butter if you like.
Chef
