Old-Fashioned Buckwheat Cakes

You need to start the night before to enjoy these delicious cakes in the morning. Then the next morning start 30 minutes before you are ready to bake!

Ingredients:

For the night before:

2 ¼ teaspoons instant yeast

2 ½ cups lukewarm water

1-cup all-purpose flour

2-cup buckwheat flour

1 ½ teaspoon salt

For the Morning:

1 tsp. baking soda

½-cup hot water
1 tbsp. molasses

¼-cup butter, melted

Instructions:

The night before:

Combine the yeast, water, flours, and salt in a large bowl. Beat vigorously until smooth. Cover and place in refrigerator overnight.

In the morning:

Dissolve baking soda in ½-cup hot water.

Add molasses, butter, and soda-water mixture to batter. Stir until combined.

Let stand 30 minutes before cooking on a hot griddle.

Notes:

Makes 36 4” cakes – this is a lot of batter. Recipe can be cut in half.

To use batter as a starter for another batch: Save out… 1 cup of the batter (before adding molasses, butter, and soda). Add… 1-cup cold water, cover and place in refrigerator until night before you wish to use it. Then, pour off water, which has risen to top. Blend in the amount of flours and salt as in the original recipe. Add… 2 ½ cups cold water, cover and let stand overnight. In the morning, stir in molasses, butter soda and hot water as in original recipe. Let stand 30 min., and bake. 

As published in the book: Betty Crocker's Picture Cook Book, Copyright 1950