Kathy S. requested a recipe for "Buckwheat Pancakes". Here are several responses that came in this week.. Be sure to also check out this weeks recipe request, below. -- This recipe is my mother's and is a family favorite. My mother passed away at age 80, 5 years ago. It's still a family favorite and is loved by all who have enjoyed it. --Ruth Ann Fenker
"Old Fashioned Raised Buckwheat Cakes" 2 cups Buckwheat Flour 2 Cups white all-purpose flour Method: Add enough sour milk (buttermilk) to make a thick batter. Dissolve one cake yeast in 1/4 cup water. Add yeast to batter, stir and let stand overnight in a warm place. In the morning dissolve 1/2 teaspoon baking soda in 1 tablespoon hot water. Add pinch of salt, 1 tablespoon brown sugar syrup (sorgum molasses) and enough sweet milk (whole, white milk) to thin the batter. Yields 12 to 15 cakes. Her Personal Notes: Mix everything in at once so cakes will be good and sour. If batter is too thin or "slimey" in the morning, add more sweet milk and buckwheat flour. The night before you plan to eat them, boil a beef roast in water and add sage to water. Be sure to have some suet in the roast. The next morning warm the beef and broth and serve broth poured over the pancakes as you eat them. Um-m-m good. The longer you let the batter set, the sourer it gets and that's what's good. This is the recipe of Ruth (Leslie) Hall, formerly of Huntington, West Virginia.
--Another recipe--
OLD-FASHIONED BUCKWHEAT CAKES (Source: The Grains Cookbook by Bert Greene)
2-1/2 c. milk 2 T. molasses 1-1/2 t. active dry yeast 1 1/3 c. buckwheat flour 2/3 c. all-purpose flour 1/2 c. fine-ground cornmeal 1/2 t. salt 1 t. sugar 1 t. baking soda 1/2 c. lukewarm water 2 T. unsalted butter, melted 2 egg yolks, lightly beaten 3 egg whites.
1. Eight to 12 hours before serving, scald the milk and stir in the molasses. Let the mixture cool to lukewarm, then stir in the yeast and let stand until the yeast begins to bubble, 10 minutes. Transfer to a large bowl.
2. Using a wooden spoon, stir the buckwheat flour into the molasses mixture. Stir in the all-purpose flour, cornmeal, and salt. Beat until smooth. Cover and let stand at room temperature 8-12 hours.
3. Just before serving, dissolve the sugar and baking soda in the lukewarm water in a small bowl. Stir this into the prepared batter, then whisk in the butter and egg yolks.
4. Beat the egg whites in a large bowl until stiff. Fold them into the batter.
5. Pour about 1/3 c. batter for each cake on a preheated griddle or into a non-stick skillet. Cook over medium heat until bubbles form on top and the underside is nicely browned, about 1 minute. Turn the cake over and brown the other side. Makes about 18 pancakes.
--Another recipe--
SOUTHERN-STYLE (BUCKWHEAT) PANCAKES
(Source: The New Book of Whole Grains by Marlene Anne Bumgarner)
2-1/2 c. buttermilk 2 eggs 2 T. vegetable oil or butter 3 T. honey 1-1/2 c. buckwheat flour 1/2 c. whole wheat flour (could use all-purpose) 1-1/2 t. baking powder 1/2 t. salt
Combine buttermilk, eggs, oil, and honey and beat well. Stir together flours, baking powder, and salt, pressing out any lumps. Add liquid ingredients, stirring only until blended. Bake on a slightly greased griddle until dry on top, then turn and bake on other side. Serve immediately with lots of butter and syrup. Makes 10-12 buckwheat pancakes. ---- Did you know TIAS merchants have over 1000 vintage cookbooks for sale online? They make great gifts. Take a http://www.tias.com/cookbooks
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