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Raised Buckwheat Cakes

A batter of buckwheat flour, yeast, salt, and water is left to rise and then cooked on a hot griddle.

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

Prepare the batter

  1. Mix buckwheat flour with enough lukewarm water to make a batter.

  2. Add ½ cake of compressed yeast and salt.

Rise and bake

  1. Set the mixture to rise overnight.

  2. Thin the batter with a little lukewarm water if it is too thick.

  3. Bake on a hot griddle.

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

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 body and gives the pancakes their characteristic earthy flavour and texture.
Compressed yeast
Produces gas during the overnight rise, leavening the batter so the pancakes become light and airy.

The step that matters

Thin the batter if it is too thick. Buckwheat flour absorbs water and thickens as it rises, so the batter may need thinning to pour and spread evenly. Too thick a batter bakes into dense, heavy pancakes that do not rise well on the griddle.

“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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