Buckwheat Cakes
A dish that gets its character from fine bread crumbs and scalded milk.
contains glutencontains dairy
Ingredients
US
Metric
- ⅓ cup fine bread crumbs
- 2 cups scalded milk
- ½ teaspoon salt
- ¼ yeast cake
- ½ cup lukewarm water
- 1¾ cups buckwheat flour
- 1 tablespoon molasses
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.
Nutrition (estimated, per serving)
| Calories | 434 |
|---|---|
| Protein | 14.4 g |
| Fat | 6.7 g |
| Carbs | 77.6 g |
| Fiber | 2.6 g |
| Sodium | 555 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States