Homemade Buckwheat Hot Cakes Recipes

OLD FASHIONED BUCKWHEAT GRIDDLE CAKES

Old Fashioned Buckwheat Griddle Cakes image

Recipe from: "Foods That Made New England Famous" submitted by : Mrs. James B. Sherman, Arlington, MA. She wrote: "It would be worth getting up in a room so cold water froze in the glass to once again run downstairs to a breakfast of genuine old-fashioned buckwheat griddle cakes, with maple syrup, made from batter that had...

Provided by Carol Junkins

Time 10m

Number Of Ingredients 6

Ingredients

buckwheat
2 c water
1 tsp salt
1 yeast cake
1 tsp sugar
1/4 c luckewarm water

Steps:

1. Start at night for cakes in the morning, leaving batter in a warm place.
2. Each morning save out a little of the batter to start a batch for the next day. Use a little white flour in mixing the batter after the first batch.
3. As the batter grows older, add a little soda as needed, until it becomes neccessary to discard the old sponge and start all over again.

PRESTON COUNTY RAISED BUCKWHEAT CAKES

Preston County Raised Buckwheat Cakes image

This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time

Provided by Frugalfarmer

Categories Breakfast

Time 9h10m

Yield 8-12 cakes, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
1 teaspoon salt
1 quart water (lukewarm)
3 cups buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder (not in original recipe) (optional)
1 teaspoon salt
2 teaspoons sugar
1 cup hot water (or half milk and water)
1 pint warm water (lukewarm)
1/2 teaspoon salt
1 cup buckwheat flour (to make a stiff batter)

Steps:

In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
We usually serve stacks of 2-4 cakes each.
Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

BUCKWHEAT BERRY STRIPED CAKE

Buckwheat Berry Striped Cake image

A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It's prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don't have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn't keep well overnight.

Provided by Melissa Clark

Categories cakes, dessert

Time 45m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1/3 cup/40 grams almond flour
1/3 cup/45 grams all-purpose flour
1/3 cup/45 grams whole wheat flour
1/4 cup/30 grams buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 stick/114 grams butter, softened, more for buttering pan
1/2 cup/100 grams granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup/60 milliliters buttermilk, sour cream or whole milk yogurt
1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
1 tablespoon turbinado (or use granulated sugar)
Confectioners' sugar, for serving
Whipped cream or crème fraîche (optional)

Steps:

Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that's O.K.) Stir in flour mixture until just combined.
Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners' sugar and serve, with whipped cream if you like.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 153 milligrams, Sugar 13 grams, TransFat 0 grams

BUCKWHEAT CAKE

Buckwheat Cake image

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

Categories Desserts Cakes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup buckwheat flour
¾ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
1 egg
2 tablespoons margarine, softened

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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