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Dessert

Buckwheat Cakes

A batter of buckwheat meal, cornmeal, salt, yeast, and cold water cooked on a griddle into cakes.

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

Ingredients

Directions

Prepare the batter

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

  2. Add cold water gradually to make a batter.

  3. Beat the batter well.

  4. Stir in the yeast and let the mixture rise until doubled in size.

Cook and serve

  1. Preheat a griddle and pour batter to form cakes.

  2. Cook until golden brown on both sides.

  3. Serve with butter.

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 batter and gives the pancakes their nutty, earthy flavor.
Yeast
Produces gas as it ferments, so the batter rises and the cakes become light and airy.
Cornmeal
Adds a slightly gritty texture and a mild corn flavor to the batter.

The step that matters

Let the batter rise until doubled. The yeast needs time to ferment and produce gas; cakes cooked before the batter has risen will be dense and flat.

“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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