Buckwheat Cakes
Ingredients
Directions
Make the batter
In a bowl, combine the buckwheat meal, yeast, and salt.
Add enough cold water to make a batter.
Let the batter rise until well-aerated.
Cook
Cook the batter on a griddle 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 pancake and gives it its nutty, earthy flavour.
- Yeast
- Ferments the batter, producing gas bubbles that make the pancakes rise and become airy.
The step that matters
Letting the batter rise until well-aerated. Yeast needs time to ferment and release gas. A batter that has not risen enough will cook up dense and flat, while the bubbles it has built give the pancakes their lightness.
“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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