Thick buckwheat pancakes are dark brown

Buckwheat Cakes

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.)

  • Prep Time: 5 minutes minutes
  • Yield: 2 Servings
  • 1 egg
  • 1 - 1 1/4 cups buttermilk
  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp 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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