Raised Buckwheat Cakes a la Mathilda

Ingredients

• four cups buckwheat flour
• two cups wheat flour
• half cup molasses
• one tablespoon salt
• half cake yeast (dissolved in lukewarm milk)
• four cups milk
• two or three eggs

Method

1. 1

   Mix all well together.

2. 2

   If too thick, add a little more milk (or water if no milk at hand).

3. 3

   Make a thick batter, raise from five to six hours or overnight.

4. 4

   Then beat up the whites of two or three eggs and add to the mixture.

5. 5

   Grease the griddle iron, put tablespoons of the mixture on and bake; when brown on one side, turn over and brown on the other side.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 608. The excerpt below is the record exactly as published.

Raised Buckwheat Cakes a la Mathilda Galettes de Sarrasin, sautes, a la Mathilda Take four cups buckwheat flour, two cups wheat flour, put in a bowl with half cup molasses, one tablespoon salt, half cake yeast (dissolved in lukewarm milk), four cups milk; mix all well together. If too thick, add a little more milk (or water if no milk at hand). Make a thick batter, raise from five to six hours or overnight. Then beat up the whites of two or three eggs

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