BUCKWHEAT GRIDDLECAKES

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Buckwheat Griddlecakes image

From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Provided by Molly53

Categories     Breakfast

Time 23m

Yield 18 pancakes

Number Of Ingredients 8

3/4 cup flour
3/4 cup buckwheat groats, ground (hulled buckwheat seed, or kasha)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons sugar
2 eggs
1 cup sour milk or 1 cup buttermilk
2 1/2 tablespoons butter or 2 1/2 tablespoons other shortening, melted

Steps:

  • Sift dry ingredients together.
  • Beat eggs, add buttermilk or sour milk.
  • Add to dry ingredients gradually; add butter, beating to obtain a smooth batter.
  • Drop from a spoon onto a hot greased griddle and brown on both sides.

Nutrition Facts : Calories 62.5, Fat 2.7, SaturatedFat 1.5, Cholesterol 26.3, Sodium 127.8, Carbohydrate 7.8, Fiber 0.3, Sugar 2.5, Protein 1.9

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