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Buckwheat Pancakes
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
241Calories
6 gProtein
52 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories241 kcal
Protein5.6 g
Carbohydrates52 g
Fiber6.5 g
Sugars3.9 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium355 mg
Potassium313 mg
Calcium225 mg
Iron3 mg
Magnesium118 mg
Phosphorus251 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 38. The excerpt below is the record exactly as published.
BUCKWHEAT PANCAKES. Mix “over night” with warm water, a little salt, anda tablespoonful molasses, one pint buckwheat, flour to the usual consistency of pancakes. When ready to bake for breakfast, add one tablespoonful baking powder
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