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Buckwheat Pancakes

Buckwheat pancakes made by mixing buckwheat flour with warm water, yeast, and salt, then baking on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Pancakes

Ingredients

Directions

Make the batter

  1. Combine warm water, yeast, salt, and enough buckwheat flour to make a good batter. Beat well and set aside to rise.

  2. Thin the batter with a little warm water if necessary.

Bake and keep the batter

  1. Bake the batter on a hot griddle.

  2. Leave at least 1 cup of batter after each baking, and add warm water and buckwheat flour each evening to keep the batter for several mornings.

  3. If the batter seems sour, add a little baking soda dissolved in warm water just before baking.

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

Yeast
Ferments the batter so it rises and develops a light, airy texture.
Buckwheat flour
Forms the body of the batter and gives the pancakes their distinctive nutty flavour.
Baking soda
Neutralises acidity from fermentation to reduce sourness in the batter.

The step that matters

Baking the batter on a hot griddle. A hot griddle sets the batter quickly so the pancakes brown and hold their shape. A cool pan lets the batter spread and steam, leaving pale, gummy results.

“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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