Buckwheat Cakes
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
luke-warm |
|
| 1 | x |
buckwheat flour
|
*
|
| ½ | package |
yeast, compressed
|
* |
| 1 | tablespoon |
brown sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
luke-warm |
|
| 1 | x |
buckwheat flour
|
*
|
| 0.5 | package |
yeast, compressed
|
* |
| 15 | ml |
brown sugar
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
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.
