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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.
Submitted by Tess M Apr 7, 2010 8 min 855 min 863 min

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