Raised Buckwheat Pancakes

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 teaspoons active dry yeast
  • 2 cups milk, scalded and cooled to lukewarm
  • 2 cups buckwheat flour
  • ½ teaspoon salt
  • 2 tablespoons molasses
  • ½ teaspoon baking soda, dissolved in ¼ cup lukewarm water
  • 1 egg
  • ¼ cup salad oil or melted butter


  1. Place the yeast in a bowl and gradually add the milk, stirring to dissolve. Stir in the flour and salt until the mixture is smooth. Cover with a towel and let stand at room temperature overnight or for about twelve hours.

  2. Stir in the molasses, baking soda, egg, and oil or butter.

  3. Heat a griddle to about 350°F., or until a drop of water sputters on the surface. Grease lightly with shortening.

  4. Pour or spoon the mixture onto the griddle to make cakes about two and one-half inches in diameter. Cook until surface bubbles and the cakes are set and lightly browned on underside. Turn, and brown the second side.

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