Recipes > Pancakes & Waffles > Buckwheat Pancakes > Raised Buckwheat Cakes

Raised Buckwheat Cakes


  • 1 quart of warm water or half water and milk
  • 1 heaping teaspoonful of salt
  • buckwheat flour
  • 1/2 cup of yeast
  • 1 small, level teaspoonful


Take a small crock or large earthen pitcher, put into it warm water, salt; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly, add yeast; make it smooth, cover it up warm to rise over night; in the morning add soda dissolved in a little warm water; this will remove any sour taste, if any, and increase the lightness.

Not a few object to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation; this can be remedied by making the batter one-third corn meal and two-thirds buckwheat, which makes the cakes equally as good. Many prefer them in this way.


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The White House Cookbook (1887).

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