Home › The World's Kitchen › Buckwheat Cakes

Buckwheat Cakes

Place in a bowl two ounces buckwheat flour, one ounce cornmeal flour, one ounce wheat flour, one saltspoon salt, one whole egg, two gills cold milk, half gill lukewarm water, one teaspoon butter, one teaspoon sugar, half teaspoon baking powder and a tablespoon molasses. Sharply mix the whole together with a whisk for five minutes.

Lightly grease a large frying pan; then with the aid of a small ladle drop in sufficient batter to make at one time four separate cakes, two and a half inches in diameter, and cook for one and a half minutes on each side, or until they have attained a good golden colour. Lift up with a cake turner, place on a hot dish, keep warm; then proceed to cook eight more in the same way, and send to the table with maple syrup.