Preston County Raised Buckwheat Cakes
- Ready In:
- 9hrs 10mins
- Ingredients:
- 12
- Yields:
-
8-12 cakes
- Serves:
- 2-4
ingredients
- 1⁄4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
- 1 teaspoon salt
- 1 quart water (lukewarm)
- 3 cups buckwheat flour
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When ready to bake
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder (not in original recipe) (optional)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup hot water (or half milk and water)
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To renew
- 1 pint warm water (lukewarm)
- 1⁄2 teaspoon salt
- 1 cup buckwheat flour (to make a stiff batter)
directions
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
- When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
- We usually serve stacks of 2-4 cakes each.
- Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
Reviews
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I've been eating these since I was a kid (and at 62, that's a long time!) and they are one of my favorite breakfasts! My dad grew up in the Preston County area and attended the first-ever Buckwheat Festival when he was a kid. We have always made the batter just a bit different, though. When getting ready to bake, we use 1 cup of hot coffee instead of 1 cup of hot water, and we use buttermilk to further thin the batter instead of water. And if you're going to make these, don't rush the bake. Let them get a bit crispy on the edges, but make sure they're still moist in the middle...and make sure you use plenty of butter to fry them in! And they shouldn't be thick like a pancake, they should be a little thicker then a crepe. That's why you stack them up to eat them. Sometimes you have to roll the pan around to spread out the batter to get the right thickness.
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Not the buckwheat recipe you’re looking for. Not quite the same as what you would get at the Preston County Buckwheat Festival. I like that this recipe is gluten free, but I’m afraid it probably needs the wheat flour to give it the right texture. These cakes will look identical to the original ones, but no matter how long you cook them these will always be a little mooshy in the middle. I checked Stanton Mills and they have an authentic recipe that I’ll have to try. It does call for wheat flour, but I’ll try using a gluten free flour. That recipe uses 1:1 wheat flour and buckwheat flour.
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I don't think I can rate this recipe, but I did want to comment. If this is something you grew up eating and enjoyed or tried once and enjoyed and want to make it for yourself then I would recommend trying this recipe. I think the historical element of this recipe is cool, however I grew up on regular pancakes and couldn't handle the strong flavor of the buckwheat flour (I'm not saying no one would like them, just my personal view). My husband thought they were OK. I was looking for pancake substitutes as my husband's current diet excludes wheat flour. Right now I think I will stick with Quick Oatmeal Egg Pancake (#223534) or experiment on my own with spelt or other non-wheat flours.
Tweaks
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I use this recipe, but before you prepare to bake the cakes, I remove one cup of batter to act as a “starter.” After I bake, I put a pinch of yeast and the starter back in the batter in the renew stage. Use buttermilk to thin. That helps the batter “sour.” I grew up in Preston County. Buckwheat cakes were a staple on our farm table between September and March or until we ran out of flour.
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I'm in Florida for the winter but my husband likes his "cakes" sour so I did let the batter sit out for several days in a glass container w a loose cover... After it began to smell sour...You can tell as soon as you walk into the kitchen I refrigerated...?...His often do you need to renew the batter? And btw u did not use the baking powder because he also likes his cakes thin....Like New Centerville PA firemen make them.