Buckwheat Griddlecakes Recipes
PRESTON COUNTY RAISED BUCKWHEAT CAKES
This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time
Provided by Frugalfarmer
Categories Breakfast
Time 9h10m
Yield 8-12 cakes, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
- When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
- We usually serve stacks of 2-4 cakes each.
- Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
COLONEL SANDERS' OLD FASHIONED BUCKWHEAT CAKES
This is my personal recipe for homemade buckwheat cakes, a real treat served with my Kentucky whipped butter and pure maple syrup.
Provided by Colonel Sanders
Categories Breakfast
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flours together.
- Dissolve cake yeast in the warm water.
- Mix all ingredients well, into a batter.
- Set at room temperature for 1 hour.
- Cover and place into the refrigerator overnight.
- Stir in baking soda to the portion to be used to leaven the sourness of yeast.
- Pour onto greased hot griddle and cook until bubbly, then flip cake over until golden brown on both sides.
- Serve hot with my "Kentucky Whipped Butter" and pure maple syrup.
Nutrition Facts : Calories 263.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 1, Sodium 1226.8, Carbohydrate 55.5, Fiber 4.7, Sugar 12.2, Protein 7.3
OLD FASHIONED BUCKWHEAT GRIDDLE CAKES
Recipe from: "Foods That Made New England Famous" submitted by : Mrs. James B. Sherman, Arlington, MA. She wrote: "It would be worth getting up in a room so cold water froze in the glass to once again run downstairs to a breakfast of genuine old-fashioned buckwheat griddle cakes, with maple syrup, made from batter that had...
Provided by Carol Junkins
Categories Pancakes
Time 10m
Number Of Ingredients 6
Steps:
- 1. Start at night for cakes in the morning, leaving batter in a warm place.
- 2. Each morning save out a little of the batter to start a batch for the next day. Use a little white flour in mixing the batter after the first batch.
- 3. As the batter grows older, add a little soda as needed, until it becomes neccessary to discard the old sponge and start all over again.
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- Measure the warm water into a jug, add the treacle and mix until dissolved. Put the flour, yeast and sugar into a mixing bowl and stir to combine. Add the treacle liquid and beat to a smooth batter. Cover and leave the batter to stand in a warm place for at least 2 hours or up to 12 hours.
- Melt the butter. Put a little oil into a large frying pan, roll it around to cover the surface and heat until nice and hot. Gently stir the melted butter into the buckwheat batter. Pour batter into the pan to make 10cm/4” circles and cook over a medium heat. When bubbles appear on the surface and the base is golden, turn the griddle cakes over and cook the other side. Transfer cooked griddle cakes to a warm plate. Repeat until the batter is used. Serve warm with maple syrup.
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