Buckwheat Cakes:
From the kitchen of Ginny and Bob A.
1 yeast (cake or equivalent)
1 cup warm water
2 cups buttermilk
2 1/2 cups buckwheat flour
1/2 tsp salt
Dissolve yeast in warm water. Add all in a bowl and mix.
Cover with a dish towel and set overnight.
When ready to use: Add 1 small tsp baking soda and stir well.
Cook on hot, lightly greased griddle.
Retain some of the batch as a starter. For next batch use the starter instead of the yeast and warm water. I find the first batch is not as good as subsequent batches. Sometimes when I start a batch in the fall, I do not use it but just use it as a big starter. This with real maple syrup is wonderful. Keep the starter cool so it does not work much.
We hope you enjoy buckwheat cakes as we do. After you have them a couple of times you may develop a taste for them as we did and nothing else quite matches them.
Submitted by Ginny and Bob A.
