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Preston County Raised Buckwheat Cakes

Ingredients
  

  • ¼ ounce dry yeast or 1 cake Fleischmann’s fresh yeast
  • 1 teaspoon salt
  • 1 quart water lukewarm
  • 3 cups buckwheat flour or, optionally, 2½ cups buckwheat flour and ½ cup all purpose flour

When ready to bake

  • ½ teaspoon baking soda
  • ½ teaspoon baking powder optional
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup water or mixture of half milk and half water hot
  • 1 cup water lukewarm

To renew

  • 1 pint water lukewarm
  • ½ teaspoon salt
  • 1 cup buckwheat flour

Instructions
 

  • In a large bowl, mix yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes, then add 3 cups flour or flours, or enough to make a stiff batter. Cover and let stand overnight or at least 4 hours.
  • When ready to bake cakes, dissolve baking soda, baking powder if using, and sugar in hot water or hot mixed water and milk. Stir into batter, then add about 1 cup or enough lukewarm water to make a thin batter. Bake on a hot greased griddle. Use a long thin metal turner to lift edges and check bottoms. When they are golden brown with bubbles forming on top, flip to cook on other side until done.
  • Save at least 1 cup of batter for the next baking—it will keep in the refrigerator for about a week. To renew, add lukewarm water, salt, and enough buckwheat flour to make a stiff batter. Cover and let stand overnight or at least 4 hours.