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Buckwheat Cakes

Buckwheat cakes are made from buckwheat meal, cornmeal, salt, water, and yeast, then cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Buckwheat Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine buckwheat meal, cornmeal, and salt.

  2. Add cold water gradually to form a batter, beating well to incorporate air.

  3. Stir in the yeast and let the batter rise until doubled in size.

Cook and serve

  1. Preheat a griddle and pour batter to form cakes, cooking until golden brown on both sides.

  2. Serve warm, buttered if desired.

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

What each ingredient does

Buckwheat meal
Forms the main body of the cakes and gives them their earthy, nutty flavour.
Active dry yeast
Produces gas as it ferments, causing the batter to rise and the cakes to become light.
Cornmeal
Adds a little coarseness to the texture and a mild corn flavour.

The step that matters

Letting the batter rise until doubled. Yeast needs time to ferment and produce gas; cutting the rise short leaves the cakes dense and flat. Beating air into the batter beforehand also helps the rise.

“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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