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Buckwheat Cakes

WholeFood.Chef's picture
Ingredients
  Yeast 1 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Unsulphured molasses/Raw honey 1 Tablespoon
  Unrefined corn germ oil 1 Tablespoon
  Sea salt 1⁄2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Buckwheat flour 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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