Buckwheat Cakes

Ingredients

• a pound of dried and sifted buckwheat flour
• the yolks of two eggs
• a pinch of salt
• enough water to produce a batter
• one and a half tablespoonfuls of yeast
• a quart of pure buckwheat flour
• enough cold water to make it all into a nice smooth batter

Method

1. 1

   Beat the yolks of two eggs with a little water till light, then beat them into the flour, adding enough water to produce a batter.

2. 2

   Stir in the whisked egg whites and drop spoonfuls into boiling fat.

3. 3

   Cook until they look like English crumpets, then serve hot with butter or honey.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

a pound of dried and sifted buckwheat flour ; beat the yolks of two eggs with a little water till light ( i.e ., till the fork can be lifted out without leaving any strings), then beat them into the flour, adding gradually enough water to produce a batter, which when lifted will fall in a kind of sheet from the spoon. Now stir in the whites of the 58 BREAD, CAKES, AND BISCUITS. eggs whisked to the stiffest possible froth with a pinch of salt (he sure jou have removed the “speck” from the eggs !), and drop this batter by spoonfuls into a pan of boiling friture (butter, dripping, ghee, oil, or any fat may be used), and cook over a good, steady fire. When these cakes look like English crumpets, lift them out with a skimmer, drain for a moment, and serve very hot, spread with butter or honey. The fat should have a strong pale blue vapour over it when you drop in the cake3. Another form of these cakes (known in France as galette de sarrasin ) is made thus : Add one and a half tablespoonfuls of yeast and a pinch or two of salt to a quart of pure buckwheat flour (mind no rye, &c., is mixed with it), and pour it all into a deep basin with enough cold water to make it all into a nice smooth batter

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