Buckwheat Cakes

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 qt. lukewarm water
  • ½ cup flour
  • 1 teaspoon


Dissolve the yeast in a little warm water with 1 teaspoon sugar; add to the rest of the water and mix with the flour, salt and buckwheat to make a thin batter. Let raise over night, next morning, add molasses and bake on a hot greased griddle, in small cakes, browning on both sides. Serve with sugar