Prep 15 mins
Cook 8 mins
From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- 3⁄4 cup flour
- 3⁄4 cup buckwheat groats, ground (hulled buckwheat seed, or kasha)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 1⁄2 tablespoons sugar
- 2 eggs
- 1 cup sour milk or 1 cup buttermilk
- 2 1⁄2 tablespoons butter or 2 1⁄2 tablespoons other shortening, melted
- Sift dry ingredients together.
- Beat eggs, add buttermilk or sour milk.
- Add to dry ingredients gradually; add butter, beating to obtain a smooth batter.
- Drop from a spoon onto a hot greased griddle and brown on both sides.
Great little recipe. Don't forget to add the melted butter in! I used slightly less butter and white whole wheat flour. Simple, tasty. I'm from Mississippi, so I was attracted to the recipe (even though I think these are from the mid-west part of the Valley...I'll still claim them!)
Wonderful recipe- My children even liked these! We added blueberries which gave them some added flavor and put either syrup or applesauce on them! Yum!