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Buckwheat Pancakes Recipe
|Granular yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package, Dry)|
|Lukewarm water||4 Cup (64 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Sifted buckwheat flour||4 Cup (64 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Baking powder||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4145 Calories from Fat 340
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 9.9 g49.4%
Trans Fat 0 g
Cholesterol 219 mg
Sodium 4943.4 mg206%
Total Carbohydrates 863 g287.7%
Dietary Fiber 102.9 g411.5%
Sugars 76.5 g
Protein 147 g293.2%
Vitamin A 6.4% Vitamin C 0.01%
Calcium 98.8% Iron 274%
*Based on a 2000 Calorie diet
Let stand 10 minutes.
Add cornmeal and flours and beat well.
Let stand in a warm place (86° F.) overnight.
In the morning, add the remaining ingredients.
Add more soda if batter is too sour, and additional milk if batter needs thinning.
Bake on a moderately hot (300° F.) greased griddle, turning each one once during the baking.
Makes 3 dozen 5-inch pancakes.
Most users of buckwheat cakes will serve them every morning over a period of several days.
This is done as follows: Use 1 cupful of the batter as a starter for the next morning's batch of pancakes.
The batter is used in place of the yeast and added to the same amount of water, cornmeal and flours as specified in the recipe.
Beat well and let stand overnight.
In the morning, add remaining ingredients, mix, bake as before.
A cupful of batter on second morning may be used as a starter for next morning's batch of pancakes.