Wednesday, August 15, 2012

Buckwheat Cakes

1 cup all-purpose flour
1 cup buckwheat flour
1 teaspoon homemade baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg, slightly beaten
1 1/2 tablespoons molasses
1 tablespoon lard; melted
Additional melted oil for greasing the griddle

In a medium bowl, whisk together baking powder, soda, salt and flours.

In a large bowl, add the buttermilk, egg and slightly cooled melted lard. Add the molasses and whisk the ingredients together. Slowly add the flour mixture; stirring with a wooden spoon just until the flour is incorporated. Don’t over mix. Let the batter set for 5 minutes. Pour about 1/4 cup batter on to a medium-hot lightly greased griddle or cast-iron skillet. Cook until the edges look cooked and a few bubbles appear on top; flip to cook other side. Lightly brush more oil on the pan as needed to cook the remainder of cakes. Serve up immediately with warm maple syrup and butter. This recipe makes approximately 10 to 12 cakes.

Tidbit: Sprinkle a few droplets of cold water onto the griddle to see if the pan is ready. If the droplets bounce on the pan, begin cooking your cakes. If you are cooking this on an open-fire, do the heat the same as for pancakes.

This recipe will be in History Lover's Cookbook and is inexpensive to make for a large group. I have decided to add the recipe on the blog in thanks to those who visited recently.

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