Buckwheat Cakes
Ingredients
Directions
Prepare
In a bowl, mix buckwheat meal, cornmeal, and salt.
Add yeast and enough cold water to create a thick batter.
Cover and let rise in a warm place for 3 to 4 hours, or overnight in a cool place.
Cook
Preheat a griddle.
Bake the batter until golden brown.
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 main body of the batter and gives the pancakes their earthy flavour.
- Yeast
- Ferments the batter during the rise, producing gas that lightens the pancakes and adds tang.
- Cornmeal
- Adds a coarser texture and a slightly crisp edge to the pancakes.
The step that matters
Letting the batter rise. The yeast needs time and warmth to ferment the batter. Gas bubbles from fermentation give the pancakes lift and airy texture, so a rushed rise leaves them dense.
“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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