Buckwheat Cakes Without Yeast
Ingredients
Directions
Make the batter
In a bowl, combine lukewarm water with enough buckwheat meal to create a thick batter.
Add coarse sea salt.
Dissolve baking soda in a small amount of water and set aside.
Dissolve tartaric acid in ½ cup of water and add to the batter, mixing well.
Stir in the dissolved baking soda and mix thoroughly.
Bake
Bake immediately on a hot griddle or pan.
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 body of the batter and gives the pancakes their earthy, nutty flavour.
- Baking soda
- Reacts with the tartaric acid to release carbon dioxide, which lifts and aerates the pancakes.
- Tartaric acid
- Provides the acid needed to react with baking soda, producing bubbles for rise.
The step that matters
Bake immediately after mixing in the baking soda. Baking soda and tartaric acid start releasing carbon dioxide as soon as they meet in liquid. Waiting lets the bubbles escape, so the pancakes come out flatter and less light.
“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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