Skip to main content
Dessert

Buckwheat Cakes

Buckwheat Cakes are a batter made from buckwheat meal, flour, water, yeast, and salt, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Buckwheat Cakes

Ingredients

Directions

Make the batter

  1. In a large bowl, combine buckwheat meal and all-purpose flour.

  2. Add warm water, yeast, and salt to the mixture and stir to form a batter.

  3. Cover and let the batter rise until light and bubbly.

Cook

  1. Pour the batter onto a preheated griddle 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

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 meal
Provides the main body and earthy flavour of the cakes.
All-purpose flour
Adds gluten-forming structure so the cakes hold their shape.
Yeast
Produces gas during rising, making the batter light and bubbly.
Warm water
Hydrates the flour and meal and activates the yeast.

The step that matters

Letting the batter rise. Yeast needs time to produce gas, which gives the cakes their light, airy texture. Rising too briefly leaves the cakes dense; the batter should look light and bubbly before cooking.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes