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

#buckwheatcakes #buckwheat #pancakes #westvirginia #cookbook #recipe #free #southern #greatamericancookbooks

 


Preston County Raised Buckwheat Cakes Recipe from:


West Virginia Hometown Cookbook

Free recipes ©: Great American Cookbooks

Join Our List
Join Our List
for Free Recipes, Discounts, and more
More from GAP...
State Hometown Cookbook Series

Back Road Restaurant Recipes Series

Kitchen Memories Cookbook
Kitchen Memories Cookbook with fun crafts for children of all ages

Game for all Seasons Free Wild Game Recipes

Family Favorite Recipes

Eat & Explore State Cookbook Series


 



Great American Publishers Home to Family CookbooksRecipes ©: Great American Cookbooks an imprint of
Great American Publishers • www.greatamericanpublishers.com
Call toll-free 1.888.854.5954 for complimentary information about our books and cookbooks.
Visit us on the web at www.greatamericanpublishers.com for our database of recipes, and enter to win a free cookbook, order books, and more.

 Subscribe in a reader