MegaGlide
05-25-2007, 06:00 AM
This is my Dad's recipe (he grew up in Baltimore), and is like nothing else you will probably see anywhere. Geofreyt (sp?) at VTF/quasar here also is a Buckwheat Cake guy and may have a different one.
They need to sit at least overnight in the fridge. They get better with time. I just eat 'em w/ butter, but my daughter likes 'em w/ syrup. She is an extreme addict, too. I keep a crock of them going all winter.
3 cups Buckwheat flour
1 tsp sugar
1 tsp salt
1 pkg Active Dry Yeast dissolved in 1/2 cup warm water
Approx 3 cups warm water, adjust for desired thickness
Next morning:
1 tbsp molasses or syrup (I use syrup)
1 tbsp cooking oil or butter (I use oil)
Stir yeast, sugar and salt into water. Add flour 1 cup at a time to mix, stirring until lump-free.
Let batter stand in warm place for 30 min. Stir to remove bubbles. Cover and refrigerate overnight. Remove in morning and let stand 30 min. Add oil and syrup. You will need to stir them "down", too. They rise a LOT overnight. Allow for this.
Cook on lightly greased griddle over medium heat until bubbles are popping and top looks fairly dry (this is art, not science), then turn.
Do not be alarmed, they are supposed to be gray.
Lemme know how you like 'em!
They need to sit at least overnight in the fridge. They get better with time. I just eat 'em w/ butter, but my daughter likes 'em w/ syrup. She is an extreme addict, too. I keep a crock of them going all winter.
3 cups Buckwheat flour
1 tsp sugar
1 tsp salt
1 pkg Active Dry Yeast dissolved in 1/2 cup warm water
Approx 3 cups warm water, adjust for desired thickness
Next morning:
1 tbsp molasses or syrup (I use syrup)
1 tbsp cooking oil or butter (I use oil)
Stir yeast, sugar and salt into water. Add flour 1 cup at a time to mix, stirring until lump-free.
Let batter stand in warm place for 30 min. Stir to remove bubbles. Cover and refrigerate overnight. Remove in morning and let stand 30 min. Add oil and syrup. You will need to stir them "down", too. They rise a LOT overnight. Allow for this.
Cook on lightly greased griddle over medium heat until bubbles are popping and top looks fairly dry (this is art, not science), then turn.
Do not be alarmed, they are supposed to be gray.
Lemme know how you like 'em!