Mabry Mill Buckwheat Cakes
Delicious buckwheat pancakes with a nutty flavor, perfect for breakfast or brunch. Light and fluffy, they suit those seeking hearty, wholesome options.
Ingredients
Instructions
- Blend buckwheat flour and white flour together.
- Dissolve yeast in warm water, then add to the flour mixture along with 1/2 cup cooking oil. Let stand at room temperature for 1 hour.
- Refrigerate the mixture overnight.
- In the morning, stir in a pinch of baking soda to lighten the yeast mixture.
- Fry desired size pancakes on a hot griddle until brown on both sides, then serve with maple syrup.
Tips & Substitutions
For a lighter texture, consider adding a pinch of baking powder along with the baking soda in the morning. You can substitute half of the buckwheat flour with whole wheat flour for a nuttier flavor. If you don't have compressed yeast, use 2 teaspoons of active dry yeast instead. Remember, the batter can be adjusted for sweetness by varying the sugar based on your taste preference.
Serving Suggestions
Serve these buckwheat cakes hot with a drizzle of maple syrup for a classic pairing. They also pair beautifully with fresh fruit or a dollop of yogurt for added creaminess. For a savory twist, top with sautéed mushrooms or a fried egg. Enjoy them as a hearty breakfast or a comforting snack any time of day.
Storage & Reheating
Store leftover buckwheat cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over medium heat until warmed through. For a crispy texture, add a little oil to the skillet while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mabry Mill Buckwheat Cakes contains roughly 394 calories, with 13g protein, 59g carbohydrates, and 14g fat. It is an excellent source of vitamin C (48% of the Daily Value), dietary fiber (34% of the Daily Value), and protein (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2771mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these buckwheat cakes vegan?
Yes, you can make these buckwheat cakes vegan by using a plant-based oil and substituting the yeast with a vegan-friendly leavening agent. Additionally, you can replace the sugar with a plant-based sweetener if desired.
What can I do if the batter is too thick?
If the batter seems too thick after refrigerating overnight, simply add a little warm water to achieve your desired consistency. Stir well to incorporate the water before frying the cakes.
How can I make these cakes gluten-free?
To make gluten-free buckwheat cakes, ensure that the buckwheat flour is certified gluten-free. You can also substitute the white flour with a gluten-free all-purpose flour blend that contains xanthan gum for better structure.
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).