Buckwheat Cakes, No. 1
Ingredients
Directions
Make the batter
Combine warm water and buckwheat meal to thicken the batter.
Beat the mixture until smooth and velvety.
Add salt and yeast, then beat again.
Cover the bowl with a towel and let it sit in a warm place for 8 to 10 hours.
Bake and serve
Preheat a soapstone or iron griddle and grease it lightly with fat salt pork.
Pour batter onto the griddle and bake until golden brown on both sides.
Serve immediately on a hot plate.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Buckwheat meal
- Forms the thick body of the batter and gives the pancakes their earthy flavour.
- Yeast
- Ferments the batter during the long rest, creating bubbles that lighten the pancakes.
- Warm water
- Hydrates the buckwheat meal and keeps the batter loose enough to spread and rise.
- Salt
- Adds flavour and controls the pace of yeast fermentation.
The step that matters
Letting the batter rest. The 8 to 10 hour rest in a warm place lets the yeast ferment the batter. Too cold and the batter stays flat; too long and it can turn sour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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