Buckwheat Griddlecakes

Submitted by Molly53

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

 

• Ready In: 23mins
• Ingredients: 8
• Yields: 18 pancakes

ingredients

• 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

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.

Reviews

[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!)

 

[Chef When We Eat]

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!