Ellens Dads Favorite Buckwheat Cakes Recipes
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
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
DAD'S BUCKWHEAT AND OATFLOUR PANCAKES
This healthy, whole-grain, low-gluten recipe originally came off of the back of a buckwheat flour package many years ago, but we've tweaked it a little. It makes flavorful pancakes or waffles, but because the grains used are both low-gluten, they don't rise well, are heavier, and can look rather flat. The buckwheat adds an earthy, hearty flavor. Optionally, these can be topped with a couple tablespoons of chunky cinnamon applesauce or sour cream, but there is nothing wrong with eating them with real maple syrup and butter. Cooking tip: if you measure and pour the oil first, then the honey and molasses, they will just slip right off the spoon. Enjoy!
Provided by Cooking Beast
Categories Breakfast
Time 40m
Yield 8 waffles or large pancakes, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Grind dry oatmeal into a flour in a blender on high setting or in food processor until powdery and the larger chunks are gone.
- Mix dry ingredients in mixing bowl. Add wet ingredients. Blend well by hand with a spoon.
- Depending on the grains, you may need to add an extra half-cup of milk or water until the batter is pourable, but still thick.
- The batter may benefit from sitting for 5 minutes to absorb the liquid. Resting the batter also allows it to rise a little. This is optional.
- Pour onto an oiled griddle and cook well on both sides until a golden brown.
- Serve while hot.
Nutrition Facts : Calories 551.3, Fat 24, SaturatedFat 6, Cholesterol 110.1, Sodium 758.9, Carbohydrate 71.7, Fiber 7.1, Sugar 15.4, Protein 16.3
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).
ELLEN'S VEGAN STUFFED PEPPERS
Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.
Provided by Ellen
Categories Vegetarian Stuffed Bell Peppers
Time 1h4m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
- Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g
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