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Buckwheat Cakes

Yield sixteen 4- inch pancakes


  • 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
  • Syrup

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes