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Dessert

Buckwheat Cakes

Buckwheat Cakes are batter cakes made with buckwheat meal, Indian meal, salt, yeast, and water, 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, Indian meal, and salt.

  2. Gradually add cold water to form a batter, beating it well.

  3. Stir in the yeast and set aside to rise until doubled in size.

Cook and serve

  1. Preheat a griddle.

  2. Pour batter to form cakes.

  3. Cook until golden brown on both sides.

  4. Serve buttered.

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 flavor.
Yeast
Ferments the batter so it rises and becomes light and airy.
Indian meal
Adds coarser cornmeal texture and helps structure the batter.

The step that matters

Letting the batter rise until doubled. The yeast needs enough time to ferment and produce gas; under-rising leaves the cakes dense and flat, while the batter should still be pourable when cooked.

“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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