Raised Buckwheat Griddle Cakes

Ingredients

• 2 cups scalded milk
• 1 teaspoon salt
• 1 teaspoon soda
• 1 yeast cake
• 2 cups buckwheat
• 1 cup lukewarm water
• 1 tablespoon molasses
• 2 tablespoons lukewarm water

Method

1. 1

   Scald milk.

2. 2

   Cool.

3. 3

   When lukewarm, add the yeast cake mixture and buckwheat flour and salt.

4. 4

   Beat mixture thoroughly.

5. 5

   Cover and let rise overnight.

6. 6

   In the morning add remaining ingredients.

7. 7

   Beat; drop by spoonfuls onto well-greased griddle; cook on one side, and when puffed full of bubbles and cooked on edges, turn and cook on the other side.

8. 8

   Serve with butter and syrup.

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 5. The excerpt below is the record exactly as published.

teaspoon soda added, 2 teaspoons less baking-powder is required. Batters are made "light" or "porous" by the introduction of a gas which is expanded by the heat during cooking. GENERAL DIRECTIONS FOR MAKING AND COOKING GRIDDLE CAKES Sift flour before measuring. Put flour by spoonfuls into the measure and do not press or shake down, fi Measure, mix and sift dry ingredients. J Measure the liquid ingredients and add to the dry ingredients. j Mix thoroughly and add the melted fat. ' Use a frying-pan or griddle. , ^ Heat the pan hot without burning the cake. Grease the griddle if necessary. (A soap-stone or aluminum griddle , must never be greased.) Let the fat begin to smoke before cooking the cakes. Pour the mixture from the tip of the spoon; cook on one "side; when puffed full of bubbles and cooked on the edges, turn and cook on other side. If large bubbles form at once on the top of the cakes, the griddle is too hot. If the top of the cake stiffens before the under side is cooked, the griddle is not hot enough. Never turn a cake twice. Remove scraps and wipe pan after each set of cakes is cooked. Grease pan and repeat. Serve griddle cakes as soon as cooked. I CHRKAL F'LOUR AND MKAL MIXTURES 11 WHOLE WHEAT GRIDDLE CAKES I cup whole wheat ^ teaspoon salt If cups milk 1 cup flour 2 tablespoons sugar 1 tablespoon melted fat 1 tablespoon baking-powder 1 egg Measure, mix and sift the first 5 ingredients, add the milk, egg and melted fat; mix thoroughly and cook according to directions. BUCKWHEAT AND RYE GRIDDLE CAKES 1 cup buckwheat 1 i teaspoons salt 1 egg 1 cup rye 2 cups milk 1 tablespoon melted fat 4 teaspoons baking-powder 2 tablespoons corn syrup Measure, mix and sift the first 4 ingredients; add the milk, egg and melted fat and corn syrup; mix thoroughly and cook according to directions. VELVET GRIDDLE CAKES 2 1 cups flour U tablespoons sugar 1 tablespoon melted fat ^ teaspoon sali 2 beaten egg yolks 2 beaten egg whites 4 teaspoons baking-powder 2 cups milk Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook according to general directions. CORNMEAL GRIDDLE CAKES 1 cup cornmeal or 1 or 2 beaten eggs 1 f tablespoons baking- oatmeal mush 2 teaspoons salt powder 2 cups milk 2 tablespoons sugar 3 tablespoons melted fat Mix the first 5 ingredients; add the flour sifted with the baking-powder, then the fat; mix thoroughly and cook according to directions. Boiled rice, mashed white or sweet potatoes may be used in place of the cornmeal mush. BREAD GRIDDLE CAKES 1 i cups stale bread 2 tablespoons fat 2 eggs crumbs U tablespoons baking- i cup flour 1| cups scalded milk powder | teaspoon salt Add milk and fat to crumbs and soak until crumbs are soft. Add eggs, well beaten; then flour, salt and baking-powder, mixed and sifted. Beat. Cook according to general directions. RAISED BUCKWHEAT GRIDDLE CAKES 2 cups scalded milk | teaspoon salt j teaspoon soda dissolved i yeast cake, mixed with 2 cups buckwheat with 2 tablespoons I cup lukewarm water 1 tablespoon molasses

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