Buckwheat Cakes

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • cup fine bread crumbs.
  • 2 cups scalded milk.
  • ½ teaspoon salt.
  • ¼ yeast cake.
  • ½ 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.