Ellens Dads Favorite Buckwheat Cakes Recipes

Steps:

• Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
• Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
• Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

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.

Steps:

• In a medium bowl, whisk together the buttermilk, egg, and melted butter.
• In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
• Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

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.

Steps:

• Cake:
• Preheat oven to 350°F. Coat an 8 1/2x4 1/2" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.
• Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.
• Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55-65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.
• Frosting and assembly:
• Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.
• Do Ahead
• Cake can be baked 4 days ahead. Store airtight at room temperature. Frosting can be made 3 days ahead. Cover and chill.

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).