Traditional Buckwheat Cakes Recipe
Ingredients
| Cake yeast | 1 | |
| Brown sugar | 2 Tablespoon | |
| Warm water | 2 Cup (16 tbs) | |
| Buckwheat flour | 2 Cup (16 tbs) | |
| 1 c. unbleached white flour | ||
| Milk | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
Directions
GETTING READY
1. Dissolve yeast and sugar in warm water. pour into large bowl and add flour and salt.
MAKING
2. In a large mixing bowl, combine yeast, flour and salt.
3. Gradually add luke warm milk, whisking to form a smooth batter.
4. Set in a warm place to ferment for about 1 hour until light and bubbly.
5. Heat a greased griddle.
6. Drop tablespoons of the batter, 2-3 inches apart when the griddle is hot.
6. Cook until cakes are bubbly, then flip over and brown on other side.
SERVING
7. Stack pancakes on a plate.
8. Serve them hot with butter, preserves, honey or syrup if desired. You can also serve them with your main couse.
TIPS
If you wish to make the batter the previous night, use 1/4 cake yeast and add an extra 1/2 tsp. salt. Cover and keep in a cool place.
1. Dissolve yeast and sugar in warm water. pour into large bowl and add flour and salt.
MAKING
2. In a large mixing bowl, combine yeast, flour and salt.
3. Gradually add luke warm milk, whisking to form a smooth batter.
4. Set in a warm place to ferment for about 1 hour until light and bubbly.
5. Heat a greased griddle.
6. Drop tablespoons of the batter, 2-3 inches apart when the griddle is hot.
6. Cook until cakes are bubbly, then flip over and brown on other side.
SERVING
7. Stack pancakes on a plate.
8. Serve them hot with butter, preserves, honey or syrup if desired. You can also serve them with your main couse.
TIPS
If you wish to make the batter the previous night, use 1/4 cake yeast and add an extra 1/2 tsp. salt. Cover and keep in a cool place.
Chef
