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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.
Submitted by Tess M May 19, 2010 15 min 30 min 45 min


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