Buckwheat Cakes Without Yeast
Ingredients
Directions
Make the batter
In a bowl, combine lukewarm water with enough buckwheat meal to create a thick batter.
Add coarse sea salt.
Dissolve baking soda in a small amount of water and add it to the batter.
Dissolve tartaric acid in ½ cup of water and add it to the batter. Mix well.
Bake
Bake immediately.
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 and gives the cake its main body and earthy flavour.
- Baking soda
- Reacts with the tartaric acid to release carbon dioxide, which lifts the batter.
- Tartaric acid
- Reacts with the baking soda to produce gas for rising and adds a sharp, tangy note.
The step that matters
Bake immediately. The baking soda and tartaric acid begin releasing carbon dioxide as soon as they meet liquid. Gas escapes over time, so waiting before baking lets the batter lose the lift it needs to rise.
“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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