Buckwheat Cakes

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The Courtesy Coffee Shop of Winchester, Indiana, is long gone, but when we came across it on a Roadfood expedition back in the 1980s, we managed to secure its recipe for buckwheat cakes. The ladies of Winchester like them broad and elegant-textured. If you like them thicker, reduce the amount of buttermilk you add. (Note: buckwheat flour is available at most organic or natural grocery stores.)

1 egg
1 to 1-1/4 cups buttermilk
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons melted butter, plus butter for frying

Beat the egg with 1 cup of the buttermilk.

Mix the flours, baking soda, sugar, and salt.

Combine both mixtures, stirring only enough to blend, adding the butter last, and adding up to 1/4 cup of buttermilk to thin the batter if desired.

Lightly butter a griddle or frying pan over medium heat. Pour out pancakes about 6 inches in diameter (you should get about six). When crisp and light brown, flip and cook the other side.

Pancakes are best served straight from the griddle, but they can be kept warm on an ovenproof plate in a very low (175-200 degree) oven.

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