Buckwheat Cakes

Ingredients

• To IMi pints pure buckwheat flour
• Mi pint each wheat flour
• and Indian meal
• 3 heaping teaspoons Royal Baking Powder
• 1 teaspoon salt
• 1 tablespoon brown sugar or molasses
• 1 pint water

Method

1. 1

   Sift well together, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder; when ready to bake add water or sufficient to form smooth batter that will run in a stream (not too thin) from pitcher; make griddle hot and cakes as large as a saucer.

2. 2

   When surface is covered with air-holes it is time to turn cakes over; take off when sufficiently browned.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 21. The excerpt below is the record exactly as published.

buckwheat cakes when made from yeast or risen overnight that it was difficult to make them light and sweet, and that dis- agreeable effects followed their eating. It is found that by the use of the Royal Baking Powder to raise the batter these objections have been entirely overcome, and that buck- wheat cakes are made a most delicious food, light, sweet, tender, and perfectly wholesome, that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buckwheat (do not use the so-caUed “ pre- pared” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, Ml teaspoon s^t, all sifted well together. Mix with sweet milk into thin batter, and bake at once on a hot griddle. Buckwheat Cakes. — To IMi pints pure buckwheat flour (^never use prepared or self- raising flour) add Mi pint each wheat flour and Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, 1 tablespoon brown sugar or molasses. Sift well together, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder ; when ready to bake add 1 pint water

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