Buck Wheat Cakes
Delicious buckwheat cakes with a hearty, nutty flavor perfect for breakfast or brunch, appealing to those seeking gluten-free options or a wholesome, rustic dish.
Ingredients
Instructions
- Make a batter of plain flour, buckwheat flour, and salt with enough buttermilk to achieve a thick but pourable consistency.
- Pour the dissolved yeast cake into the batter and mix well.
- Let the batter rise overnight in a warm place.
- Punch down the risen batter and stir in a pinch of baking soda dissolved in 1/4 cup of water.
- Pour the batter onto a hot, greased griddle and cook until golden brown on both sides.
Nutrition & Diet Analysis (per serving)
263
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).