Buckwheat Cakes Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseSide Dish
SpecialityOrganicInterest GroupParty

Ingredients

 
1 teaspoon dry yeast
 
1/2 cup lukewarm water
 
1 tablespoon unsulphured molasses or raw honey
 
1 tablespoon unrefined corn germ oil
 
1/2 teaspoon sea salt
 
1 1/2 cups water
 
1 1/2 cups buckwheat flour
 
1/2 cup whole wheat flour

Directions

Soften the yeast in 1/2 cup water.
Add the molasses to the yeast mixture and let sit until bubbly (about 5 minutes).
Add the oil, salt, 1 1/2 cups water, and the flours.
Beat.
Cover the batter and let rise at least 2 hours, or overnight for sourdough pancakes.
Cook on a hot griddle.

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