Old Fashioned Soured Buckwheat Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
buckwheat flour (preferably Hazelton Mills Milling Co. Preston County W.Va. If not available, any good quality buckwheat is OK)1-cup buttermilk1-cup warm water2-tablespoons baking powder1-teaspoon baking sodabacon grease
Mix the water and buttermilk together.
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.
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.
Nutritional Info 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
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