- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.5
- Total Fat: 2.0 g
- Cholesterol: 0.3 mg
- Sodium: 269.6 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 4.3 g
- Protein: 6.4 g
Old Fashioned Soured Buckwheat CakesSubmitted by: FRITZWILLIE
IntroductionThese buckwheat cakes were made by my Mother and her Mother. My Dad's Mother also made them the same way. These buckwheat cakes were made by my Mother and her Mother. My Dad's Mother also made them the same way.
buckwheat flour (preferably Hazelton Mills Milling Co. Preston County W.Va. If not available, any good quality buckwheat is OK)
1-cup warm water
2-tablespoons baking powder
1-teaspoon baking soda
Start adding buckwheat flour until you have a thin batter.
Leave sit out of refrigerator a few hours or overnight.
In the morning add the baking powder and baking soda to the batter and mix thoroughly. Heat your griddle hot.
Grease the griddle with bacon grease or
a piece of fatty bacon on a fork.
The cakes should sizzle when you put the
batter on the griddle.
Bake until golden brown or the bubbles pop.
Makes approximately 12 8-inch cakes.
Number of Servings: 12
Recipe submitted by SparkPeople user FRITZWILLIE.