Buckwheat Cakes

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. lukewarm water
  • ½ cup flour
  • 1 teaspoon salt
  • ½ ounce compressed yeast
  • cups buckwheat flour
  • 2 tablespoons molasses


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 or syrup.

Save a cupful of this batter each time and it will be equally as nice as fresh yeast. After using two mornings add ½ teaspoon saleratus or soda to two tablespoonfuls of boiling water, beat thoroughly in the dough. This can be continued each day for at least 3 weeks, before making fresh sponge.