Recipes > Pancakes & Waffles > Buckwheat Cakes

Buckwheat Cakes

Ingredients

• 1 cake of compressed yeast
• 2 level teaspoons of brown sugar
• 2 cups of lukewarm water
• 1 cup of milk, scalded and cooled
• 2 cups of buckwheat flour
• 1 cup of sifted white flour
• 1 1/2 teaspoons of salt

Instructions

Dissolve compressed yeast and brown sugar in lukewarm water and milk; add buckwheat and white flour gradually and salt. Beat until smooth; cover and set aside in a warm place, free from draft, to rise about one hour. When light stir well and bake on a hot griddle. If wanted for overnight, use only one-fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Source

The International Jewish Cook Book (1919).

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