Buckwheat Griddlecakes Recipes
OLD FASHIONED BUCKWHEAT GRIDDLE CAKES
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
Categories Pancakes
Time 10m
Number Of Ingredients 6
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.
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
FANNIE FARMER GRIDDLECAKES
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
Provided by Miss Eve
Categories Breakfast
Time 13m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
BUCKWHEAT GRIDDLECAKES
From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Breakfast
Time 23m
Yield 18 pancakes
Number Of Ingredients 8
Steps:
- Sift dry ingredients together.
- Beat eggs, add buttermilk or sour milk.
- Add to dry ingredients gradually; add butter, beating to obtain a smooth batter.
- Drop from a spoon onto a hot greased griddle and brown on both sides.
Nutrition Facts : Calories 62.5, Fat 2.7, SaturatedFat 1.5, Cholesterol 26.3, Sodium 127.8, Carbohydrate 7.8, Fiber 0.3, Sugar 2.5, Protein 1.9
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