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Dessert

Raised Buckwheat Cakes

A simple buckwheat batter mixed with yeast, salt, and water, then baked on a hot griddle.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Buckwheat and flour work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Buckwheat Cakes

Ingredients

Directions

Make the batter

  1. Take a quart of buckwheat flour.

  2. Mix it with enough luke-warm water to make a batter.

  3. Add one-half cake of compressed yeast.

  4. Add salt.

  5. Set to rise late at night.

Finish and bake

  1. In the morning, if the batter should be too thick, thin with a little luke-warm water.

  2. Bake on a hot griddle.

Nutrition, whole recipe (rough)

455Calories
13 gProtein
1 gFat
95 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salt1 tsp (6g)0
Buckwheatnot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Buckwheat + flourtop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buckwheat flour
Forms the batter and gives the cakes their structure and earthy flavor.
Compressed yeast
Ferments the batter overnight, producing gas that makes the cakes rise and light.

The step that matters

Set to rise late at night. The yeast needs time to ferment the batter. Too short a rise leaves the cakes dense, while a properly risen batter gives a light, airy texture when baked.

“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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