Old Fashion Buck Wheat Cakes
Old Fashion Buck Wheat Cakes are hearty, wholesome pancakes with a nutty flavor, perfect for breakfast or brunch, appealing to those who enjoy rustic, flavorful dishes.
Ingredients
Instructions
- Mix together the buck wheat flour, plain flour, water, yeast, and salt the night before and let them stand overnight.
- Next morning, add butter, soda (dissolved in water), and molasses to the mixture.
- Stir well and bake on a hot griddle until golden brown.
Tips & Substitutions
For a lighter texture, consider using half buckwheat flour and half all-purpose flour. If you want to add sweetness, a touch of honey or maple syrup can be a great substitute for molasses. Ensure the yeast is active by checking the expiration date; if unsure, proof it in warm water with a little sugar before adding it to the mix.
Serving Suggestions
These buckwheat cakes make a hearty breakfast and pair wonderfully with fresh fruit, yogurt, or maple syrup. For a more indulgent treat, serve them with Royal Hot Chocolate for a cozy meal. They can also be enjoyed as a savory option topped with cream cheese or smoked salmon.
Storage & Reheating
Store leftover buckwheat cakes in an airtight container in the refrigerator for up to three days. To reheat, place them on a hot griddle for a few minutes on each side until warmed through. Alternatively, they can be microwaved briefly, but this may affect their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Buck Wheat Cakes contains roughly 596 calories, with 9g protein, 134g carbohydrates, and 5g fat. It is an excellent source of potassium (48% of the Daily Value), iron (46% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2535mg per serving (110% 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 ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to add the butter and baking soda the next morning before cooking. This will save you time and allow the flavors to develop overnight.
What can I substitute for buckwheat flour?
If you need a gluten-free option, try using almond flour or a gluten-free all-purpose blend. However, note that this will change the flavor and texture slightly, so adjust cooking times accordingly.
Can I freeze buckwheat cakes?
Absolutely! Once cooked, let the cakes cool completely, then place them in a single layer on a baking sheet and freeze. After they are frozen solid, transfer them to a freezer-safe bag. Reheat directly from the freezer for a quick breakfast.
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).