Buckwheat Cakes
- 1/3 cup fine bread crumbs
- 2 cups scalded milk
- 1/2 teaspoon salt
- 1/4 yeast cake
- 1/2 cup lukewarm water
- 1 3/4 cups buckwheat flour
- 1 tablespoon molasses
Pour milk over crumbs, and soak 30 minutes; add salt, yeast cake dissolved in lukelukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir thoroughly, add molasses, one-fourth teaspoon soda dissolved in 1/4 cup lukelukewarm water, and cook same as griddle cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.
Submitted by Aug 2, 2009
15 min
30 min
45 min