Skip to main content
Main

Buckwheat Cakes, with Bread

Buckwheat cakes made with bread, yeast, and milk, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Buckwheat Cakes, with Bread

Ingredients

Directions

Make the batter

  1. Dissolve the yeast in ½ cup of warm water.

  2. Combine this with the remaining water and pour over the buckwheat.

  3. Add the salt and beat well for 10 minutes.

  4. Cover the batter and let it rise.

Prepare the bread and finish

  1. Soak the stale bread in milk overnight in a cool place.

  2. In the morning, mash the soaked bread until fine and light.

  3. Add the mashed bread to the risen buckwheat batter.

  4. The batter is now ready to fry.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Buckwheat + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together328 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Buckwheat + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Buckwheat
Forms the main body of the batter and gives the cakes their earthy flavor.
Compressed yeast
Ferments the batter so it rises and becomes airy before frying.
Stale bread
Soaked in milk and mashed in, it adds softness and moisture to the batter.
Milk
Softens the stale bread and adds moisture and richness to the batter.

The step that matters

Letting the batter rise. Yeast needs time and warmth to produce gas, which lightens the batter. If the batter is not allowed to rise fully, the cakes will be dense after frying.

Swap the buckwheat

How well each one fits the dish's main ingredients (bread, milk):

  1. Cinnamonfits better
  2. Buckwheatthe original
  3. Nutmegfits about as well
  4. Marjoramfits less well

Fit is the average pairing score against bread, milk. 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes