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Buckwheat Cakjes

A quick batter of buckwheat flour, yeast, and baking soda fried into thin cakes.

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 ↓

Buckwheat Cakjes

Ingredients

Directions

Make the batter

  1. In a bowl, combine lukewarm water and brewer's yeast.

  2. Gradually add buckwheat flour to make a thin batter.

  3. Let the batter rise until it has doubled in size.

Finish and cook

  1. Dissolve baking soda in a little water and add to the batter.

  2. Fry the batter immediately in a hot skillet.

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

Brewer's yeast
Ferments the batter so it rises and becomes light and slightly tangy.
Buckwheat flour
Forms the body of the batter, giving the pancakes their structure and earthy flavor.
Baking soda
Reacts with the batter's acidity to produce gas, adding further lift and tenderness.

The step that matters

Fry the batter immediately after adding the baking soda. Baking soda starts releasing gas as soon as it meets the batter. Waiting before frying lets that gas escape, so the pancakes cook up flatter and less airy.

“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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