Buckwheat Cakes

Ingredients

• % cake compressed yeast
• 1 teaspoonful melted butter
• % cupful lukewarm water
• 1 tablespoonful molasses
• 1 teaspoonful salt
• 8 cupfuls water
• buckwheat flour

Method

1. 1

   Break the yeast in small pieces and soak in the 0.5 cupful of lukewarm water.

2. 2

   Then put it in a pitcher and add 8 cupfuls of lukewarm water, the salt and sufficient buckwheat flour to make a smooth pour batter.

3. 3

   Let stand overnight.

4. 4

   In the morning dip out 2 cupfuls of batter and set aside.

5. 5

   To the portion to be used add the molasses and melted butter.

6. 6

   Mix together lightly and bake on the griddle.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 15. The excerpt below is the record exactly as published.

Buckwheat Cakes % cake compressed yeast 1 teaspoonful melted butter % cupful lukewarm water 1 tablespoonful molasses 1 teaspoonful salt 8 cupfuls water buckwheat flour

Cook this with the app: pantry check, scaling, and the assistant.