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Buckwheat Cakes

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Submitted by pongo

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

4 946
CUPS ML WATER
luke-warm
1 1
½ 0.5
PACKAGE PACKAGE YEAST, COMPRESSED *
1 15
TABLESPOON ML BROWN SUGAR
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

this is how I make mine but they are not sour.

 

 

Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 110 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 933mg 39%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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