Buckwheat Griddlecakes

READY IN: 23mins
Recipe by mollypaul

From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Top Review by Georgiapea

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!)

Ingredients Nutrition

Directions

  1. Sift dry ingredients together.
  2. Beat eggs, add buttermilk or sour milk.
  3. Add to dry ingredients gradually; add butter, beating to obtain a smooth batter.
  4. Drop from a spoon onto a hot greased griddle and brown on both sides.

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