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Buckwheat cakes Recipe

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This recipe for Buckwheat cakes is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. granulated yeast
2 tbsp. sugar
2 c. warm water
2 c. buckwheat flour
1 c. white flour
..... next morning.....
1 tbsp. molasses in 1/2 c. warm water
1 tsp soda
pinch salt
.....following Sunday morning.....
1 1/4 buckwheat flour
1/2 c. white flour
And repeat this delectable tradition from Thanksgiving morning breakfast until Easter morning breakfast. With each new batch they get a little more sour.
Directions:
Directions:
Dissolve yeast in warm water with sugar, let sit 10 min.
In a bowl combine yeast mixture with 2 c. warm water.
Stir in buckwheat flour and white flour until smooth.
Cover and let rise overnight in warm place.
In the morning take out seed for next Sunday, about 2/3 c., store in fridge.
Add molasses, soda and salt to 1/2 c. warm water.
Add to flour mixture, stir until smooth.
Have ready a soapstone griddle, medium hot.
Cook buckwheat cakes until little bubbles appear, and the surface looks dry - flip.
Serve with lots of butter and the best Maple syrup.
The next Sat. night, take seed out of fridge to warm up.
In the morning put seed in a bowl with 1 1/2 c. warm water.
Add buckwheat and white flour, molasses, soda and salt to right consistency.
Repeat.
Personal Notes:
Personal Notes:
Buckwheat cakes were a breakfast tradition for generations in both Polly and Pop's families. Pop liked his thin as crepes and Polly liked hers a little puffier.
On holidays, November through April, Grama took her family over to her Mama's (Granny Barney) house for buckwheat cakes and sausage.
As a child and an adult Polly always ate her buckwheats with only butter, until the last one, her dessert, on which she poured pools of syrup. She said the dogs could hardly wait to lick her plate.

 

 

 

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