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Dessert

Buckwheat Cakes

Buckwheat Cakes are leavened cakes made with buckwheat flour, yeast, molasses, and baking soda, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Cakes

Ingredients

Directions

Prepare the batter

  1. Dissolve the yeast cake in 3 tablespoons of lukewarm water.

  2. Mix buckwheat flour, salt, and the dissolved yeast in a bowl.

  3. Cover and let the mixture rise overnight.

Bake and serve

  1. Before baking, add molasses and baking soda dissolved in 3 tablespoons of water.

  2. Beat the mixture well and bake on a soapstone griddle.

  3. Serve the cakes hot.

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).

  2. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Buckwheat + molassestop 21% of all pairs
    Smell alikelow
    Cooked together199 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buckwheat flour
Forms the batter base and gives the cakes their characteristic earthy flavor and texture.
Yeast cake
Ferments the batter overnight, producing gas bubbles that make the cakes light and airy.
Baking soda
Reacts with the acidic batter to add extra lift and help the cakes rise.
Molasses
Adds sweetness and a deeper flavor, and helps the cakes brown on the griddle.

The step that matters

Letting the batter rise overnight. The yeast needs time to ferment the flour; too short a rise leaves the cakes dense and flat, since the gas bubbles that give lightness only form during fermentation.

Swap the buckwheat

How well each one fits the dish's main ingredients (flour, molasses):

  1. Jalapenofits better
  2. Cinnamonfits about as well
  3. Buckwheatthe original
  4. Allspicefits less well

Fit is the average pairing score against flour, molasses. Candidates are from the same food group and used in at least 100 recipes.

“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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