Preston County Raised Buckwheat Cakes Recipe

Name: Preston County Raised Buckwheat Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast); 1 teaspoon salt; 1 quart water (lukewarm); 3 cups buckwheat flour; When ready to bake; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder (not in original recipe) (optional); 1 teaspoon salt; 2 teaspoons sugar; 1 cup hot water (or half milk and water); To renew; 1 pint warm water (lukewarm); 1/2 teaspoon salt; 1 cup buckwheat flour (to make a stiff batter)

Servings: persons

1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
1 teaspoon salt
1 quart water (lukewarm)
3 cups buckwheat flour
When ready to bake
1/2 teaspoon baking soda
1/2 teaspoon baking powder (not in original recipe) (optional)
1 teaspoon salt
2 teaspoons sugar
1 cup hot water (or half milk and water)
To renew
1 pint warm water (lukewarm)
1/2 teaspoon salt
1 cup buckwheat flour (to make a stiff batter)

1
In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
2
When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
3
We usually serve stacks of 2-4 cakes each.
4
Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast), 1 teaspoon salt, 1 quart water (lukewarm), 3 cups buckwheat flour, and more.

Yes, Preston County Raised Buckwheat Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Preston County Raised Buckwheat Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions