Buckwheat Pancake Recipe from the 1920s

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Buckwheat Pancake Recipe from the 1920s

Prep time
Cook time
Total time
Ingredients
  • 2 cups buckwheat flour
  • ½ cup cornmeal
  • 2¼ tsp yeast
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp molasses, divided
  • 1 tsp baking soda
  • USING EXISTING STARTER INGREDIENTS
  • 2 cups buckwheat flour
  • ½ cup cornmeal
  • 2 cups warm water
  • 1 tsp salt
  • 1 Tbsp molasses
Instructions
  1. Beat first 6 ingredients (only use 1 Tablespoon of molasses) in large bowl until smooth. Cover the bowl and leave overnight.
  2. The next morning, stir in 1 tsp baking soda and another tbsp of molasses.
  3. Cook on a greased pan – my cast iron frying pan does the best job with these pancakes. Cook until bubbles form on the top, then flip and cook on the other side.
  4. If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes. The batter should keep up to 3 days in the fridge. I give mine a quick shake or stir daily to keep it from separating.
  5. USING EXISTING STARTER INSTRUCTIONS
  6. Follow the steps above.
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