Homemade Buckwheat Hot Cakes Recipes

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:

• 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).

Steps:

• Sift the flours together.
• Dissolve cake yeast in the warm water.
• Mix all ingredients well, into a batter.
• Set at room temperature for 1 hour.
• Cover and place into the refrigerator overnight.
• Stir in baking soda to the portion to be used to leaven the sourness of yeast.
• Pour onto greased hot griddle and cook until bubbly, then flip cake over until golden brown on both sides.
• Serve hot with my "Kentucky Whipped Butter" and pure maple syrup.

Steps:

• Make topping: In a small bowl, combine raisins and brandy; let stand until raisins are plump, about 20 minutes. Drain raisins; discard liquid.
• In a 10-inch seasoned cast-iron skillet, melt butter over medium heat. Sprinkle with brown sugar and cinnamon, and remove from heat. Drizzle with corn syrup. Strew pecans, apple, and raisins over corn syrup; set aside.
• Preheat oven to 350 degrees. Make cake: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Add sugar; beat until light and fluffy. Add eggs one at a time, beating until combined after each addition.
• Into a large bowl, sift together flours, ground ginger, baking powder, and salt. In another bowl, combine milk and fresh ginger. Alternately add the flour and milk mixtures to butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
• Pour batter into prepared skillet; make top even using an offset spatula. Bake until golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Transfer to a wire rack; let stand 5 minutes before inverting onto serving platter. Serve warm or at room temperature.

Steps:

• Mix all-purpose flour, buckwheat flour, and baking powder together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Beat egg yolk lightly in a separate bowl. Mix in milk and molasses. Pour into the flour mixture; mix batter until no dry spots remain.
• Beat egg white in a separate bowl until stiff. Fold into the batter.
• Heat a lightly oiled griddle over medium heat. Pour batter into 4-inch cakes on the griddle. 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. Repeat with remaining batter.