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Buckwheat Cakes

chef.tim.lee's picture
  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

Use very warm water (105°F. to 115° F.) for dry yeast; use lukewarm water (80° 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: 
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 120 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 9 mg3%

Sodium 265.5 mg11.1%

Total Carbohydrates 19 g6.4%

Dietary Fiber 1.7 g6.6%

Sugars 4.2 g

Protein 3 g6.9%

Vitamin A 2% Vitamin C 0%

Calcium 3.6% Iron 5.3%

*Based on a 2000 Calorie diet

Buckwheat Cakes Recipe