Preston County Raised Buckwheat Cakes

1 envelope dry yeast
1 teaspoon salt
3 cups buckwheat flour
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons sugar

In a large bowl, mix yeast and salt into 1 quart (4 cups) lukewarm water and let stand a few minutes. Stir in 2 cups flour then add up to 1 cup more to make a stiff batter. Cover and let stand overnight (or at least 4 or 5 hours). When ready to bake the cakes, dissolve baking soda, baking powder, and sugar in 1 cup hot water. Stir into batter. Add about 1 cup warm water to make a thin batter. Bake on a hot griddle. Save at least 1 cup batter for the next baking. (It will keep in the refrigerator for about a week.) To renew, add 1 pint lukewarm water, ½ teaspoon salt and enough buckwheat flour to make a stiff batter. Buckwheat Cakes recipe makes 8 to 12 cakes.

Preston County Buckwheat Festival

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Preston County Raised Buckwheat Cakes Recipe from:

West Virginia Hometown Cookbook

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