Buckwheat Cakes

Ingredients

• 2 cups (level) buckwheat flour
• i cup (level) flour
• 6 teaspoons (level) Royal Baking Powder
• iy2 teaspoons salt
• 2]/2 cups milk (or y2 milk and y2 water)
• i tablespoon (level) molasses
• i tablespoon (level) melted butter

Method

1. 1

   Mix together flours, baking powder and salt; add molasses and butter to the milk; add second mixture to first and beat well.

2. 2

   Heat frying pan or preferably griddle very hot and grease slightly.

3. 3

   Pour batter on hot surface to the size of cake desired and brown.

4. 4

   Turn only once.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 8. The excerpt below is the record exactly as published.

teaspoons (level) Royal Bak¬ ing Powder 3 tablespoons (level) sugar 1 teaspoon (level) salt 1V2 cups milk 2 tablespoons (level) melted butter 1 egg Thoroughly mix corn meal, flour, baking powder, sugar and salt ; add milk, butter and beaten egg in the order named ; beat well and pour into greased shal¬ low pan. Bake in hot oven for about 25 minutes. 6 — Gingerbread. cup butter 1 cup (level) dark molasses y2 cup boiling water 2 cups (level) flour 1 teaspoon (level) soda y2 teaspoon salt I y2 teaspoons (level) ginger y2 teaspoon cinnamon Mix butter, molasses and water ; add all other in¬ gredients mixed together and beat well. Pour into greased pans and bake in a moderate oven for 25 minutes. THE GALLEY GUIDE 32 7 — Muffins. 2 cups (level) Hour 3 teaspoons (level) Royal Bak¬ ing Powder 1 tablespoon (level) sugar y2 teaspoon salt 1 cup (level) milk 2 eggs 1 tablespoon (level) butter Mix flour, baking powder, sugar and salt ; add milk, well-beaten eggs and the butter melted ; mix well. Half fill greased muffin pans and bake in hot oven 20 to 25 minutes. 8 — Cake. (May be used with sauce for Cottage Pudding.) Y l cup butter 1 cup (level) sugar 1 egg 1 teaspoon (level) vanilla ex¬ tract 1 cup (level) milk 2 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder y2 teaspoon salt Beat the butter with a spoon in a mixing bowl until it becomes creamy in consistency, then add the sugar slowly, beating well ; add well beaten egg and vanilla; mix thoroughly the flour, baking powder and salt and add to first mixture a little at a time, alternately with milk, while beating. Bake in greased pans 20 to 30 minutes in moderate oven. RECIPES 33 9 — French Toast. i egg teaspoon salt 1 tablespoon (level) sugar y i cup milk (or coffee) Mix the above ingredients together in a flat dish ; soak slices of bread about half an inch thick in the mixture and fry the bread on both sides in a greased hot frying pan. Serve with maple syrup while hot. The above quantities of ingredients will be sufficient to soak 4 slices. Multiply for as many slices as desired. 10 — Buckwheat Cakes. (Prepared buckwheat flour may be obtained with directions on the package for making cakes by add¬ ing water and cooking.) Otherwise: 2 cups (level) buckwheat flour i cup (level) flour 6 teaspoons (level) Royal Bak¬ ing Powder iy2 teaspoons salt 2]/2 cups milk (or y2 milk and y2 water) i tablespoon (level) molasses i tablespoon (level) melted butter

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