Old Fashioned Buckwheat Griddle Cakes
"It would be worth getting up in a room so cold water froze in the glass to once again run downstairs to a breakfast of genuine old-fashioned buckwheat griddle cakes, with maple syrup, made from batter that had been rising while we slept. My Aunt, who is entering her 80th year, says she had them for breakfast "on the farm' as far back as she can remember" (written in 1946)
Featured Pinch Tips Video
- 2 c
- 1 tsp
- yeast cake
- 1 tsp
- 1/4 c
- luckewarm water
1Start at night for cakes in the morning, leaving batter in a warm place.
2Each morning save out a little of the batter to start a batch for the next day. Use a little white flour in mixing the batter after the first batch.
3As the batter grows older, add a little soda as needed, until it becomes neccessary to discard the old sponge and start all over again.