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Buckwheat Cakes, No. 1

Buckwheat cakes are made from a batter of buckwheat meal, water, salt, and yeast, then cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Buckwheat Cakes, No. 1

Ingredients

Directions

Make the batter

  1. In a large bowl, combine warm water and enough buckwheat meal to thicken the batter.

  2. Beat the mixture until smooth and velvety.

  3. Add salt and yeast, then beat again.

  4. Cover the bowl with a towel and let it rise in a warm place for 8–10 hours.

Cook and serve

  1. Once risen, heat a griddle and grease it lightly with fat salt pork.

  2. Pour batter onto the griddle and cook until both sides are golden brown.

  3. Serve immediately on a hot plate.

Recipe from a historical cookbook (Internet Archive).

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 body of the batter and gives the pancakes their characteristic earthy flavour.
Yeast
Ferments the batter during the long rise, producing gas that makes the pancakes light and airy.
Warm water
Hydrates the buckwheat meal and creates the liquid base that the yeast works in.

The step that matters

Letting the batter rise. The long rise in a warm place lets the yeast ferment the batter fully. Too cool and the batter stays dense; the pancakes depend on this fermentation for lightness.

“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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