Buckwheat Cakes
Ingredients
Directions
Make the batter
Mix the lukewarm water with the buckwheat meal.
Add salt and yeast, then beat the mixture well.
Cook the cakes
Grease a griddle.
Pour a little batter onto the griddle to form a cake the size of a breakfast plate.
Ensure the edges of the cake are smooth.
Cook until done on one side.
Turn the cake and brown both sides.
Place the cake on a plate.
Add butter on top.
Repeat with additional cakes.
Serve
Serve with one or two cakes on a plate.
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 cakes their earthy, nutty flavour.
- Yeast
- Ferments the batter, producing gas bubbles that make the cakes light and airy.
- Lukewarm water
- Hydrates the buckwheat meal and gives the batter a pourable consistency.
The step that matters
Cook until done on one side. Buckwheat batter has no gluten, so the cakes are fragile and can tear when turned. Let the underside set and firm fully before flipping, and keep the heat moderate so the centre cooks through without scorching the outside.
“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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