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Buckwheat Cakes

chef.tim.lee's picture
<p><a href="http://en.wikipedia.org/wiki/Pancake">http://en.wikipedia.org/wiki/Pancake</a></p>
Ingredients
  Active dry yeast/1 cake compressed yeast 1 Teaspoon (1 Package)
  Warm milk 2 Cup (32 tbs)
  Melted butter/Sausage drippings 1⁄4 Cup (4 tbs)
  Buckwheat flour 2 Cup (32 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Salt 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
Directions

Use very warm water (105°F. to 115° F.) for dry yeast; use lukewarm water (80°F.to 90°F.) for compressed.
Sprinkle yeast or crumble cake into 1 cup water.
Let stand for a few minutes, then stir until dissolved.
Add milk and butter.
Combine flours, sugar, and salt in a large bowl; add yeast and beat until smooth.
Let rise overnight in a warm place; next morning dissolve soda in 1 tablespoon water and stir into raised mixture.
Bake on hot griddle, lightly greased if necessary, turning once to brown both sides.
Serve with butter and syrup.
Makes about 36.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Wheat
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
18

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