Baked Buckwheat Cakes
- 2/3 cup buckwheat flour
- 1 cup white flour
- 1 heaping teaspoon baking powder
- 1/2 cup light brown sugar
- 1 egg well beaten
- 3 tablespoons melted butter or lard
- Sweet milk
Mix in the mixing bowl 2/3 cup buckwheat flour, 1 cup white flour, and 1 heaping teaspoon baking powder; add 1/2 cup light brown sugar, 1 egg well-beaten, and 3 tablespoons melted butter or lard; mix all together well, and add enough sweet milk to make a batter that will pour and spread slowly, but not as thin as for griddle cakes; bake in a deep tin in a rather hot oven, allowing plenty of room for it to rise up. Eat hot with butter. Try this once and you will be surprised at its quality. By using cornmeal instead of the buckwheat a fine corn cake is made.
Submitted by Nov 27, 2009
15 min
30 min
45 min