Buckwheat Cakes

Did you know that Buckwheat Cakes are a seasonal food? Restaurants that make the real thing have them only during the cooler months. The taste is a little sour and is just wonderful. They have become a winter favorite in our house.

You must start this recipe the night before, but it's well worth the wait. They have yeast and are left to ferment overnight. Make the batter in a large bowl, because it will rise. You can save some of this as a starter for the next batch, like with sourdough.


The batter is thinner than regular pancakes and they don't brown as much. Flip when the bubbles pop and leave small holes.

Ingredients:
2 2/3 cups all-purpose flour
1 1/3 cups buckwheat flour
1 tsp. salt
1 packet dry yeast
2 1/2 cups warm water
3 Tbsp. brown sugar (divided)
3/4 tsp. baking soda
2 Tbsp. oil

1. Combine flours and salt.
2. Soften yeast in warm water; stir in Tbsp. brown sugar.
3. Stir this liquid into the dry ingredients and mix well.
4. Be sure to use a large enough bowl to allow plenty of room for rising.
5. Cover and let stand overnight at room temperature.
6. The next morning, stir batter, then add remaining sugar, baking soda, and salt. Mix well.
7. If you want to use a starter for the next batch, reserve 1 cup of the batter. It will keep several weeks in the refrigerator.
8. Fry the remaining batter on a lightly greased/sprayed griddle as you would regular pancakes. They will be a bit thinner and will not get as brown. Turn when small holes appear on the cakes.

To use starter:
When you are ready to prepare the recipe again, place all of the starter in a large bowl. Add:
2 1/4 cups of warm water
2 1/4 cups flour
1 1/4 cups buckwheat flour
Stir until smooth. Cover and let stand overnight at room temperature, as before.

Serve with butter and maple syrup. Some folks eat them with applesauce.

I wish to thank Michael at Designs by Gollum for hosting Foodie Friday. It has become my favorite meme to contribute to and check out all the wonderful recipes. You can too, by clicking on the link.