Mabry Mill Buckwheat Cakes

7 ingredients
5 steps

Ingredients

  • 2 c. buckwheat flour
  • 1 c. plain white flour
  • 2 tsp. salt
  • 1/2 cake compressed yeast
  • 1/3 c. sugar
  • 1 qt. warm water
  • 1/2 c. cooking oil

Directions

  1. 1
    Blend buckwheat and white flour.
  2. 2
    Dissolve yeast in warm water, add to flour mixture, add 1/2 cup oil and let stand at room temperature for 1 hour.
  3. 3
    Refrigerate mixture overnight.
  4. 4
    In the morning, stir in pinch of soda to lighten the yeast.
  5. 5
    Fry desired size pancakes on hot griddle until brown on both sides, serve with maple syrup.

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