Buckwheat Cakes

Oxmoor House
sixteen 4- inch pancakes


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1 1/2 cups sifted buckwheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
1 tablespoon molasses
1 tablespoon vegetable oil
Butter or margarine, melted


Sift together flour, soda, and salt into a mixing bowl. Combine buttermilk and molasses; stir well. Add buttermilk mixture to flour mixture, stirring just until smooth. Stir in oil.

For each pancake, pour 1/4 cup batter onto a hot, well-greased griddle. Turn when tops are covered with bubbles and edges are slightly dry. Serve hot with butter and syrup.

Created date

February 2010