Recipes > Pancakes & Waffles > Buckwheat Pancakes > Buckwheat Cakes

Buckwheat Cakes


  • 1/3 cup fine bread crumbs
  • 2 cups scalded milk
  • 1/2 teaspoon salt
  • 1/4 yeast cake
  • 1/2 cup lukewarm water
  • buckwheat flour
  • 1 tablespoon molasses


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, and cook as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.


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The Boston Cooking-School Cook Book (1896).

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