BUCKWHEAT CAKES
These buckwheat cakes offer a delightful combination of slightly tangy and earthy flavors, perfect for a comforting breakfast or brunch. The recipe uses a simple batter, resulting in fluffy and golden-brown cakes that are both satisfying and easy to make. Serve them with butter, maple syrup, or your favorite toppings for a truly delicious experience.
Ingredients
- 1 package Active dry yeast (Originally compressed yeast. Substituted with active dry yeast for modern convenience.)
- 2 teaspoons Brown sugar
- 2 cups Lukewarm water
- 1 cup Milk
- 2 cups Buckwheat flour
- 1 cup All-purpose flour
- 1 1/2 teaspoons Salt
- 1 tablespoon Butter or oil, for greasing griddle (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, dissolve the yeast and brown sugar in the lukewarm water. Let it sit for 5-10 minutes, or until foamy.
- 2Scald the milk (heat until just before boiling) and let it cool slightly. Add the scalded milk, buckwheat flour, all-purpose flour, and salt to the yeast mixture. Beat until smooth.
- 3Cover the batter and set it aside in a warm place, free from drafts, for about 1 hour, or until light and bubbly. For overnight preparation, use 1/4 package of yeast and an extra 1/2 teaspoon of salt. Cover and keep in a cool place.
- 4Heat a griddle or large skillet over medium heat. Lightly grease the griddle with butter or oil. Once hot, pour 1/4 cup of batter onto the griddle for each cake. Cook for 2-3 minutes per side, or until golden brown and cooked through.