Homemade Buckwheat Hot Cakes Recipes

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HEALTHY HOT CAKES



Healthy Hot Cakes image

Provided by Molly O'Neill

Categories     breakfast, brunch, main course

Time 45m

Yield 3 servings (3 large cakes)

Number Of Ingredients 12

1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1/4 cup buckwheat flour
2 tablespoons oat bran or wheat germ
2 teaspoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat milk or low-fat yogurt
1 egg white
1 whole egg
1 tablespoon vegetable oil

Steps:

  • In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
  • In a second bowl, combine the milk or yogurt, egg white and egg. Beat until frothy, then add the vegetable oil and beat to mix. Using a rubber spatula, fold this mixture into the large bowl. Stir only until ingredients are incorporated - do not overbeat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Remove batter from refrigerator. Heat a nonstick griddle or skillet. Apply an additional swab of oil if necessary. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles. Then flip the cake over with a spatula and cook for another minute. Repeat with remaining batter. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams, TransFat 0 grams

HOMEMADE BUCKWHEAT HOT CAKES



Homemade Buckwheat Hot Cakes image

Love this for a weekend breakfast. The hot cakes are light and fluffy. We usually have them with maple syrup and butter.

Provided by Jim Klonarides

Categories     Whole Grain Pancakes

Time 20m

Yield 6

Number Of Ingredients 7

½ cup all-purpose flour
½ cup buckwheat flour
4 teaspoons baking powder
6 teaspoons shortening
1 egg, separated
1 ¼ cups 1% milk
1 tablespoon molasses

Steps:

  • Mix all-purpose flour, buckwheat flour, and baking powder together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
  • Beat egg yolk lightly in a separate bowl. Mix in milk and molasses. Pour into the flour mixture; mix batter until no dry spots remain.
  • Beat egg white in a separate bowl until stiff. Fold into the batter.
  • Heat a lightly oiled griddle over medium heat. Pour batter into 4-inch cakes on the griddle. 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. Repeat with remaining batter.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 20.9 g, Cholesterol 33.5 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 1.8 g, Sodium 361.6 mg, Sugar 4.7 g

PRESTON COUNTY RAISED BUCKWHEAT CAKES



Preston County Raised Buckwheat Cakes image

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

1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
1 teaspoon salt
1 quart water (lukewarm)
3 cups buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder (not in original recipe) (optional)
1 teaspoon salt
2 teaspoons sugar
1 cup hot water (or half milk and water)
1 pint warm water (lukewarm)
1/2 teaspoon salt
1 cup buckwheat flour (to make a stiff batter)

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



Colonel Sanders' Old Fashioned Buckwheat Cakes image

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

2 cups buckwheat flour
1 cup white flour
1/4 ounce cake yeast
1 quart warm water
1 tablespoon salt
1/3 cup sugar
1/4 teaspoon baking soda
1/2 tablespoon bacon drippings

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

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