Buckwheat cakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Lukewarm water |
| ½ | Cake dry yeast | |
| OR 1/2 cake compressed yeast | ||
| Buckwheat flour | ||
| 1 | tablespoon | Brown sugar or molasses |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
Directions
Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In the morning add baking soda which has been dissolved in 1 tablespoon of cold water. Beat thoroughly. Bake on hot griddle. One-half cup of the batter may be saved and used to start a second quantity of batter. The Household Searchlight - 1941
Related recipes
- Almond buckwheat pancakes
- Buckwheat bake
- Buckwheat bread
- Buckwheat crepes
- Buckwheat croquettes
- Buckwheat flatbread
- Buckwheat groats
- Buckwheat latkes
- Buckwheat millet bread
- Buckwheat muffins
- Buckwheat oat bread
- Buckwheat pancakes
- Buckwheat pecan pancakes
- Buckwheat waffles
- Buckwheat whole wheat bread
- Buckwheat-cinnamon pancakes
- Buckwheatcake
- How to set buckwheat
- Quick buckwheat cakes
- Whole wheat cakes