Buckwheat Cakes
- 3 pints buckwheat meal
- 2 heaping Tbsps flour, unsifted
- 1 tsp salt
- 1/2 cup yeast
- 1 Tbsp molasses
Stir the meal, flour and salt together. Gradually add slightly lukewarm water to make a stiff batter. Beat for 15 minutes, then add the yeast, molasses and a little more water, beating with vigor together. Cover and set to rise up in a warm location overnight, if for breakfast.
The next morning, if you find the batter too thick, add a moderate amount of more water with 1/4 tsp of baking soda dissolved in it.
The next morning, if you find the batter too thick, add a moderate amount of more water with 1/4 tsp of baking soda dissolved in it.
Submitted by Apr 7, 2010
8 min
855 min
863 min