PRESTON COUNTY RAISED BUCKWHEAT CAKES
This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time
Provided by Frugalfarmer
Categories Breakfast
Time 9h10m
Yield 8-12 cakes, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon 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 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons 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, (I use med/high on my electric stove) 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.
- We usually serve stacks of 2-4 cakes each.
- 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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Entity
[email protected]Will try again.
abdelouahed hamama
[email protected]Meh.
Ali B
[email protected]Not bad!
Mohammodsarif hossen
[email protected]So good!
Louis Rodriguez
[email protected]These cakes were amazing! I made them for my family for breakfast, and they all loved them.
Tomiwa Kehinde
[email protected]I followed the recipe exactly, but my cakes turned out dry and crumbly. I'm not sure what went wrong.
ASH TUBE
[email protected]These cakes were a little too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Ossai Cletus
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of buckwheat, but I was pleasantly surprised. The cakes were light and fluffy, and the buckwheat flavor was subtle.
Baijeed Bostami
[email protected]These cakes were easy to make and turned out great. I used my grandmother's cast iron skillet, and they cooked evenly and beautifully.
Paige Feagans
[email protected]I've never had buckwheat cakes before, but I'm glad I tried this recipe. They were surprisingly good! The buckwheat flour gave them a unique flavor that I really enjoyed.
Naomi Kioko
[email protected]These buckwheat cakes were a hit! They were light and fluffy, with a nutty flavor. I served them with butter and maple syrup, and they were delicious.