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Buckwheat Cakes

Buckwheat Cakes are made by mixing buckwheat meal, Indian meal, salt, and water into a batter, then cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Buckwheat Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine buckwheat meal and Indian meal.

  2. Add salt and mix well.

  3. Gradually add water until you achieve a smooth batter.

Cook the cakes

  1. Heat a griddle or skillet over medium heat.

  2. Pour batter onto the griddle to form cakes.

  3. Cook until bubbles form, then flip and cook until golden brown.

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 main body of the cakes and gives them their earthy flavour.
Indian meal
Adds coarser grain texture to the batter, helping the cakes hold together.

The step that matters

Adding the water gradually. Buckwheat and cornmeal absorb liquid at different rates, so adding water slowly lets you reach a smooth batter with the right thickness instead of a lumpy or runny one.

“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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