Buckwheat Shortcakes With Earl Grey Apricot Compote And Whipped Cream Recipes
BUCKWHEAT CAKE
A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted butter or margarine and warm molasses.
Provided by Casper Furlong
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine to flour mixture and beat until batter is smooth; pour into prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 56.4 g, Cholesterol 33.4 mg, Fat 5.8 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 503.5 mg, Sugar 27.2 g
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