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Dessert

Buckwheat Cakes

Buckwheat cakes are made by mixing buckwheat meal with water, resting, then cooking on a greased griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Buckwheat Cakes

Ingredients

Directions

Make the batter

  1. Mix 1 quart of buckwheat meal with enough water to form a batter.

  2. Sift the meal well and stir quickly to avoid lumps.

  3. Let the batter rest for 45 minutes to rise.

Cook the cakes

  1. Heat a griddle until hot, ensuring there is no smoke.

  2. Grease the griddle lightly with suet.

  3. Pour the batter onto the griddle and lift the edges gently.

  4. Turn the cakes over quickly when the edges are set.

Serve

  1. Serve hot 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 batter's body and gives the pancakes their earthy flavour and texture.

The step that matters

Turning the cakes when the edges are set. Buckwheat batter has no gluten to hold it together, so the cakes are fragile. Turning them too early tears them, while waiting too long dries and overcooks them.

“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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