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Buckwheat Cakes (Fleischmann's Yeast)
Nb persons: 0
Yield: 45 cakes
Preparation time:
Total time:
Source: Fleishmann's Yeast Cookbook
| 1 cake | yeast |
| 3 tablespoons | molasses |
| 2 1/4 cups | lukewarm water |
| 1 cup | milk |
| 1 1/2 teaspoon | salt |
| 2 cups | buckwheat flour |
| 1 cup | sifted white flour |
Dissolve yeast and molasses in lukewarm water. Scald milk, add salt and cool to lukewarm. Add to yeast; add buckwheat flour and white flour gradually, beating until smooth. Cover and let rise in warm place, free from draft, until light, about 1 hour. Stir well and bake as for Griddle Cakes.
Note: for overnight method, use 1/4 cake of yeast. Cover and let stand overnight in a cool place.
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