Buckwheat Cakes
- 1 cake yeast
- 2 cups milk
- 2 cups lukewarm milk or water
- 1 Tbsp wheat flour
- 1 Tbsp molasses
- 1/2 tsp salt
- 1 quart buckwheat flour
Dissolve the yeast in 2 cups of milk.
Rub together the flour, molasses and salt. Add the milk containing the yeast. Rub until smooth. Stir in 2 cups of lukewarm milk or water. Add enough buckwheat flour to make a thin batter, rubbed smooth.
Set the batter in a moderately warm place to rise up overnight. When you awake the next day, thin the batter, if necessary.
Fry on a well greased griddle.
Rub together the flour, molasses and salt. Add the milk containing the yeast. Rub until smooth. Stir in 2 cups of lukewarm milk or water. Add enough buckwheat flour to make a thin batter, rubbed smooth.
Set the batter in a moderately warm place to rise up overnight. When you awake the next day, thin the batter, if necessary.
Fry on a well greased griddle.
Submitted by May 19, 2010
15 min
30 min
45 min