Yeast Buckwheat Cakes
May 31, 2011

by stacy
Published on: May 31, 2011
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Comments: 1 Comment

“Buckwheat cakes have had a strong part in American cookery for the last 150 to 200 years, epitomizing the hearty fare of country life.”
-James Beard, Beard on Bread

Because he humors me, Mike agreed to another breakfast-for-supper night and we made Yeast Buckwheat Cakes tonight.

Here are the ingredients:

Yeast Buckwheat Cakes Ingredients

Beard, foolishly assuming that you’re going to have your Yeast Buckwheat Cakes for breakfast, tells you to mix the flour, salt, water, and yeast together the night before.  I mixed them together before I left for work, and let the mixture ferment all day.  When it was time for dinner, I added the baking soda, molasses, and melted butter.

My pancake-pouring technique is improving–many of my buckwheat cakes were impressively round.

Yeast Buckwheat Cakes

This recipe makes a lot of pancakes (the picture above is only about one-third of the batch).  Beard claims it yields “about 20 small pancakes.”  To me, 5 inches in diameter is not a “small” pancake.  Keeping in mind how sick I got from eating almost an entire batch of Yeast Griddle Cakes, I paced myself.  It was difficult, because Yeast Buckwheat Cakes are fabulous.  The buckwheat flour provides a nutty, savory flavor, and there is a hint of sourdough from the fermenting process.  Since I wanted to be thorough, I tried one with butter, one with strawberry jam, and one with maple syrup.  And then another one with maple syrup, and another, and another…and they were all delicious.

Yeast Buckwheat Cakes

 

1 Comment - Leave a comment
  1. Rachel says:

    What is Buckwheat?

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