15 October, 2009

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.
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.


Becky K. said...

I don't know if I have ever eaten buckwheat pancakes...but I love anything with yeast in it.

Becky K.

Yellow Rose Arbor said...

This looks delicious! I love whole wheat and buckwheat pancakes!


Natasha in Oz said...

I have never had buckwheat pancakes before but I love the idea of having them hot with apple sauce-Yum! best wishes, NM.

Unknown said...

I've not had buckwheat pancakes either... They look good!
Have a wonderful week end!
~Really Wicked Rainey~

Poppedijne said...

We have a tradition in our family that we still honor every year. At the 1 of november my mom ( and before her, my grandmother) bakes a whole load of buckweat pancakes. I can't say that the recipie is the same. I would have to compaire it but in each case we serve them in a different way. We bake them the first day and bake them again the next day so they get a bit crispy on the outside. Then we serve them two ways, either sweet with some 'stroop' on it or with a slice of bacon.
Stroop is made from thickened apple and pearjuice. You don't make it yourself, you buy it because it takes a lot of time to reduce the juice in to a kind of thick spreadable sirop.
We also eat them plain with with sugar. It seems to me that applesauce must be very nice with them. When November comes I will try to show my recepie.

Pat@Back Porch Musings said...

Looks wonderful. I don't think I have ever had buckwheat cakes.

The Quintessential Magpie said...

Karen, I will be right over. Keep them warm for me! ;-)


Sheila :-)

Mary Bergfeld said...

These look delicious and I've never cooked with buckwheat. I'll have to give them a try. have a great day.

Unknown said...

Save some for me!


Unknown said...

PS - your avatar photos is stunning!


Unknown said...

My husband was just asking me about buckwheat pancakes. THANKS!!! Geri

Unknown said...

I love buckwheat pancakes when I can get them. I have to special order my flour, so they get rather expensive to make around here. That doesn't stop me, of course. I would love for you to join me for Crock Pot WEdnesday this wek.

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