Buckwheat Cakes

Ingredients

• To 2 c scalded milk
• ¼ cake of yeast
• ½ c lukewarm water
• ½ t salt
• buckwheat flour to make a thin batter, about 2 c
• 1 T molasses
• ¾ t soda
• 2 T lukewarm water

Method

1. 1

   To the scalded milk, cooled, add the yeast dissolved in lukewarm water, salt, and buckwheat flour to make a thin batter.

2. 2

   Let rise overnight in a warm place.

3. 3

   In the morning, stir well, add molasses and soda dissolved in lukewarm water.

4. 4

   Mix well and drop by spoonfuls on a hot greased griddle; cook on one side until puffed and full of bubbles, then turn and cook on the other side.

5. 5

   Serve with butter and syrup.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 90. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES SYRUP COFFEE Buckwheat Cakes To 2 c scalded milk, cooled, add ^4 cake of yeast dissolved in Yz c lukewarm water, Yz t salt, and buckwheat flour to make a thin batter, about 2 c. Let rise over night in warm place. In the morning stir well, add i T molasses, 34 t soda, dissolved in 2 T lukewarm water. Mix well together and drop by spoonfuls on a hot greased griddle ; cook on one side ; when puffed, full of bubbles, and cooked on the edges, turn and cook on the other side. Serve with butter and syrup. Oatmeal Use y^. c rolled oats, 2 c boiling water, ^ t salt

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