German Method of Buckwheat Cakes
Ingredients
Directions
Make a batter with equal parts of buttermilk and tepid water.
Add enough yeast to raise the batter.
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.
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