OLD-FASHIONED SOUR BUCKWHEAT PANCAKES
Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!
Provided by Scott Magee
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 8h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
- Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
- Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 35.5 g, Cholesterol 1.2 mg, Fat 1.4 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 230.3 mg, Sugar 2.8 g
BUCKWHEAT CAKE
A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted butter or margarine and warm molasses.
Provided by Casper Furlong
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine to flour mixture and beat until batter is smooth; pour into prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 56.4 g, Cholesterol 33.4 mg, Fat 5.8 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 503.5 mg, Sugar 27.2 g
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).
DON'S BUCKWHEAT CAKES
My Dad just loves Buckwheat Cakes and when he lived in Canada ate them all the time, the problem in New Zealand for a long time you couldn't buy Buckwheat flour, well now you can!! He looked at about five different recipes on Zaar and has come up with this one. He made it for breakfast the other morning and this was so good served with Maple Syrup with a sprinkling of lemon juice. Just supurb, hope everyone else likes them just as much as we did
Provided by Stay in the Bay NZ
Categories Breakfast
Time 23m
Yield 8 Cakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl mix together all of the dry ingredients.
- In another bowl lightly beat eggs and mix in buttermilk and clarified butter.
- Fold egg mixture into dry ingredients and blend well, if you think this is a little thick add a little more buttermilk to thin out.
- Grease heated skillet or frying pan with clarified butter till smoking.
- Spread out batter over skillet with back of large spoon.
- Turn as soon as they are puffed and full of bubbles.
- Cook other side till browned.
- Serve piping hot with Maple syrup and a little lemon squeezed over the top.
Nutrition Facts : Calories 367.8, Fat 14.8, SaturatedFat 7.7, Cholesterol 187.7, Sodium 1454.7, Carbohydrate 45.5, Fiber 3.5, Sugar 11.8, Protein 15.4
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
BUCKWHEAT CAKE (TORTA DI GRANO SARACENO)
A simple, moist, and delicious cake with a light crumb and a deep, nutty flavour. This would probably work well as a bundt cake too. This modified Northern Italian recipe is from Melissa Kronenthal's great blog, "The Traveler's Lunchbox". You can enjoy it plain or split and filled with jam (as is traditional). Or, you can serve with stewed or poached apples, vanilla ice cream, or a dollop of whipped cream.
Provided by blucoat
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F/175°C Spread the almonds on a baking sheet and toast until golden and fragrant, about 10-12 minutes. Cool completely.
- Grease a 9-inch/23cm springform pan and set aside. In a food processor or clean coffee grinder, grind the almonds as finely as possible with 1/4 cup (50g) of the sugar. In a medium bowl, stir together the ground almonds, buckwheat flour, salt, cinnamon, lemon zest and baking powder.
- In another bowl, beat the butter and 1 cup (200g) of the sugar until fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the dry mixture alternately with the milk until everything is well combined.
- In a clean mixing bowl and using spotlessly clean beaters, whip the egg whites with the remaining 1/4 cup (50g) sugar until they form stiff, glossy peaks. Stir one-quarter of the whites into the cake batter to lighten it, then gently fold in the rest. Scrape the batter into the greased pan, smoothing the top.
- Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, covering the top loosely with foil if it begins to darken too much. Cool the cake for ten minutes on a rack, then carefully remote the outer ring and cool completely. Store, covered, at room temperature for up to 3-4 days. Dust with a little powdered sugar before serving, if you like.
Nutrition Facts : Calories 264.4, Fat 15.2, SaturatedFat 6.5, Cholesterol 77.3, Sodium 143.7, Carbohydrate 29.3, Fiber 2.2, Sugar 19.6, Protein 5.4
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BUCKWHEAT CAKE - A SWEET ALTERNATIVE
From asweetalternative.com
3.6/5 (85)Total Time 50 minsCategory DessertCalories 233 per serving
- Add 2 teaspoons arrowroot starch and 1 tablespoon coconut milk to a saucepan and stir until dissolved.
- Once both the cake and glaze have cooled to room temperature, remove the cake from the baking pan and place the cake on a serving plate.
CHOCOLATE BUCKWHEAT CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (50)Author Roxana JullapatServings 8-10Estimated Reading Time 7 mins
- Place ¾ cup lukewarm (98°–105°) water in a medium bowl and sprinkle yeast over. Whisk in buckwheat flour and honey. Cover with a kitchen towel or plate. Let sit at room temperature until surface of sponge looks frothy with big and small bubbles across the top, about 1 hour.
- Place a rack in middle of oven; preheat to 350°. Coat pan with nonstick spray. Separate yolks from eggs over a large bowl to catch egg whites. Place yolks in another small bowl; set egg whites aside. Combine chocolate and butter in a medium heatproof bowl and set over a medium saucepan of simmering water (do not let bowl touch water). Melt chocolate, stirring occasionally, until smooth. Remove from heat and whisk in cocoa powder, vanilla, salt, and ¼ cup (50 g) granulated sugar. Add egg yolks one at a time, whisking until smooth after each addition. Stir in sponge.
- Add remaining ¼ cup (50 g) granulated sugar to bowl with reserved egg whites. Using an electric mixer on medium-high speed, beat until soft peaks form, about 4 minutes. Fold half of egg whites into batter until smooth, then fold in remaining egg whites until just combined. Scrape batter into prepared pan and smooth surface.
- Bake cake, rotating pan halfway through, until a tester inserted into the center comes out clean, 40–45 minutes. Let cake cool in pan. Run a paring knife around edges of cake, then unmold and place on a plate. Dust with powdered sugar just before serving. Do ahead: Cake (without powdered sugar) can be made 1 day ahead. Store tightly wrapped at room temperature.
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