Raised Buckwheat Griddlecakes I

Ingredients

• 3 or 4 medium sized potatoes
• 1 pt flour
• 1 tablesp sugar
• 1 teasp salt
• a pinch of ginger
• 1 cake compressed yeast
• 1/2 cup hop yeast
• 1 qt warm water
• 1/2 cup sweet milk

Method

1. 1

   Boil potatoes until soft, mash, and mix with flour, sugar, salt, and ginger.

2. 2

   Pour boiling water over, stir, and cool.

3. 3

   Add dissolved yeast and let rise.

4. 4

   For cakes, mix warm water, sweet milk, salt, and buckwheat flour to make a batter.

5. 5

   Add yeast and let rise until light.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 57. The excerpt below is the record exactly as published.

or 8 medium sized potatoes, and 1 medium sized onion, then add yolks of 4 eggs, a little salt and 1 heaping '9 0 FARM AND HOME COOK BOOK tablesp flour. Mix well, and then add the beaten whites of 4 eggs. Have the griddle very hot and bake as batter cakes. Serve hot with butter. — [W. H. C, Tex. Banana Pancakes Peel 5 bananas, cut up fine, add 3 well-beaten eggs, 2 tablesp sugar, 3 tablesp thick sweet cream, ^A cup milk and Vz teasp baking powder sifted with flour enough to make a batter of the proper consistency. Fry in hot lard. — [Mrs. G. McM., Cal. Tomato Pancakes To 2 cups boiled and mashed ripe tomatoes add 1 cup hot water, 1 teasp soda and salt and pepper to taste. Then stir in flour enough to make a soft batter, and fry on hot and well greased griddles. — [Mrs. L. S., Minn Raised Buckwheat Griddlecakes I To make the yeast, boil until soft 3 or 4 medium sized pota- toes, mash, add 1 pt flour, 1 tablesp sugar, 1 teasp salt, and a pinch of ginger. Pour some boiling water over these ingredi- ents, stir well, and when cool add 1 cake compressed yeast dis- solved in a little warm water, or i^ cup hop yeast. Set away in a warm place to rise. For the cakes use 1 qt warm water, y^. cup sweet milk, salt to taste, and buckwheat flour to make a batter of the proper consistency. Then add % cup of the yeast prepared as above, beat well, and set in a warm place until light. This recipe will make delicious cakes, and the yeast will keep sweet 3 or 4 days in a cool place. Yeast made as above is also satisfactory for J)read. — [Miss A. E. H., Pa. Raised Buckwheat Griddlecakes II Into 1 pt lukewarm water stir % lb buckwheat flour, a pinch salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night and in the morning add 1 teasp soda, V^ cup flour and 1 tablesp molasses. One or 2 eggs added to this batter will make it hold together nicely, but they can safely be omitted. Bake on hot griddle. — [M. S., Neb. Raw potato pancakes are best when served immediately after removing from frying pan. Do not attempt to fry a large batch of these pancakes at once, but send to the table just as soon as a panful is fried. When eaten fresh and hot, with cran- berry sauce as a side dish, they are most delicious, but when allowed to cool, they become heavy and soggy. — [A. G., Mass. RICE AND CORNMEAL GRIDDLE CAKES 91 Griddle Cakes (No Eggs) To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder and some salt mixed with flour to make a rather thin batter. Bake on very hot griddle.---- [Mrs. G. S., Neb. Rice Griddlecakes Boil V2 cup rice until soft, and when cool thin with milk to the consistency of batter for buckwheat cakes. Then stir in 1 well-beaten egg, about a handful flour and salt to taste. These will require to bake longer than other griddle cakes, before turning. If liked, add a little sugar to the batter. — [Mrs. E, W., N. Y. Hominy Griddlecakes To 1 pt warm boiled hominy add 1 pt milk or water and 1 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a little salt. Pry like any other griddlecakes. These are deli- cious.— [N. P., N. H. Cornmeal Griddlecakes Mix 1 pt cornmeal with 1 pt wheat flour, add 1 teasp salt, 2 level teasp cream tartar, 2 well-beaten eggs, and enough milk to make a soft batter. Next add 1 tablesp melted butter and 1 level teasp soda dissolved in 1 tablesp warm water. Pry a golden brown on hot griddle. Serve with butter and maple syrup. — [Mrs. C. B., Pa. Raised Cornmeal Griddlecakes Pill a quart measure % full of cornmeal, then fill up to the top with white flour, mix thoroughly, and then pour in 2 cups lukewarm milk. Stir well, then add 1 teasp melted butter, 1 teasp salt, 2 well-beaten eggs, i/^ cup fresh yeast or quarter cake compressed yeast dissolved in a little warm water. Let rise and bake on a hot griddle. — [S. E. W.. O. Sweet Com Griddlecakes To 1 beaten e^g add 1 small cup milk, the grains from 6 ears sweet corn, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with Vz teasp soda and 1 teasp cream tartar. Pry in deep fat. — [Mrs. M. J. S., N. H. Green Peas Griddlecakes Press 1 pt cooked green peas through a sieve and add 1 cup hot milk, 1 teasp sugar, Yz teasp salt, 1 teasp butter, and when 92 FARM AND HOME COOK BO cold add 2 well-beaten eggs, and about V2 cup flour sifted with 2 rounding teasp baking powder. Bake on hot griddle. — [W. C. B., N. H North Carolina Corn Pone To 1 qt white cornmeal add 1 teasp salt and ^^ teasp soda. Stir this up with enough water so that the dough can be rolled around in the pan from side to side without sticking. This is the great secret of making corn pones, etc., edible without the use of eggs and milk. Have the skillet hot, sprinkle a little corn- meal in it, with the hands form small cakes of the dough about as large as biscuits, but oblong, leaving the impress of the four fingers on the upper side. When nicely brown on one side turn and brown on the other side. — [Mrs. H. L., Va. Plain Batter Fritters To 3 well-beaten eggs add 1% cups milk, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a stiff batter. Fry in hot lard, like doughnuts. — [Mrs. H. D. T., Minn. Plain Bread Fritters Soak 1^/^ cups stale bread crumbs in 1 cup sweet milk.

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