CookEat Recipe
Buckwheat Cakes
Small griddle cakes of buckwheat, cornmeal and wheat flour, lightly sweetened with molasses and served with maple syrup.
Method
Steps
Step 1
Put two ounces of buckwheat flour, one ounce of finely ground cornmeal, one ounce of all-purpose wheat flour and one saltspoon of salt in a mixing bowl. Add one pasteurized whole egg, two gills of cold milk, half a gill of lukewarm water, one teaspoon of butter, one teaspoon of sugar, half a teaspoon of baking powder and one tablespoon of molasses.
Step 2
Whisk the whole batter briskly for five minutes.
Step 3
Lightly grease a large frying pan with a little canola oil and heat it. Ladle in enough batter for four separate cakes, each about two and a half inches in diameter.
Step 4
Cook for about one and a half minutes on each side, until golden and set throughout. Continue as needed until a food thermometer in the centre reads at least 160°F.
Step 5
Lift the cakes onto a hot dish and keep warm. Cook eight more in the same way, giving twelve cakes in all, and serve promptly with maple syrup.
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