Buckwheat Cakes

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 40 minutes Prep: 15 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 110 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

4 cups water luke-warm
1 x buckwheat flour
1/2 package yeast, compressed
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda

Directions

Soften yeast in 1 cup water.

Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter.

Cover and let rise overnight in a warm place.

In the morning add baking soda which has been dissolved in 1 tablespoon of cold water.

Beat thoroughly. Bake on hot griddle.

One-half cup of the batter may be saved and used to start a second quantity of batter.

Add your comment

Email Address

(optional)

(optional)



characters left


D2a769bc4502c6eb663d3ea1b962d02bc4a7a72d
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 242g
Amount per Serving
Calories 110 8% of calories from fat
% Daily Value*
Total Fat 1.0g1%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 933mg39%
Total Carbohydrate 24.0g8%
 Dietary Fiber 3.0g13%
 Sugars 3.0g
Protein 4.0g8%
Vitamin A 0%  Vitamin C 0%
Calcium 2%  Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Christmas Bread Pudding

by Mark R. Vogel Mark R. Vogel

Various pudding recipes, especially bread pudding, have been traditional Christmas dishes since the 19th century. Before discussing...

read more...

ms4sse

Member Review

*****

All-Day-Long Potatoe Soup

I made this potatoe soup last night. My husband and I loved it. I doubled the recipe for left overs. I used the eagle brand milk and instant mash potatoes instead of the milk and flour and added 1/2 teaspoon of salt and pepper to taste. Served with chopped green onions on top and slice chedder cheese. SUPERB! Absolutely wonderful.

Cranberry-Stuffed Acorn Squash recipe
Recipe Photo
Recipe Photo

RecipeLand Feature