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BUCKWHEAT CAKES Recipe

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This recipe for BUCKWHEAT CAKES, by , is from The Savage Family Cookbook , 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1⁄4 ounce dried yeast (or 1 cake fresh yeast)
1 tsp salt
1 quart water (lukewarm)
3 cups buckwheat flour
WHEN READY TO BAKE
1⁄2 tsp baking soda
1⁄2 tsp baking powder (optional)
1 tsp salt
2 tsp sugar
1 cup hot water (or half milk and water)
TO RENEW
1 pint warm water (lukewarm)
1⁄2 tsp salt
1 cup buckwheat flour (to make a stiff batter)

Directions:
Directions:
In a large bowl, mix 1 cake Yeast or 1 envelope dry yeast and 1 tsp salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
When ready to bake the cakes, dissolve 1/2 tsp baking soda, 1/2 tsp baking powder, and 2 tsp sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

 

 

 

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