Buckwheat Cakes Recipe
Eating just one is not possible for any one is my claim for this recipe of Buckwheat Cakes. It is an ideal Side Dish. In my opinion, if one is a chef, one ought to have a personal recipe of Buckwheat Cakes, just like I do.
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.
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.
