Buckwheat Cakes

Another favorite at “Casita Amarillo” (the little yellow house I grew up in from age 8 on) was pancakes for breakfast on a Saturday morning. Usually accompanied with either scrambled or fried eggs and bacon.  What my dad referred to as the “Full Schmear Breakfast” and later I called the “Piggy Oink-Oink breakfast.”  How times change.

My wife and I prefer Buckwheat pancakes to other sorts of pancake.  This is the recipe I at least pay homage to when I make them.  I’ve been known to add pecans, sliced banana, sauteed apples and when my wife could eat them raisins.

5 from 1 reviews
Buckwheat Cakes
Recipe type: Brealfast
Cuisine: All American
Prep time: 
Cook time: 
Total time: 
Serves: 1 to 1½ dozen cakes
  • ¾ cup of all purpose flour
  • 3½ baking powder
  • 3 Tbsp sugar
  • ¾ cup of buckwheat flour
  • 1 egg well beaten
  • 1 cup milk plus
  • 1 Tbsp molasses (see notes)
  • 3 Tbsp melted shortening or vegetable oil
  1. Combine the flour, baking powder, salt and sugar.
  2. Add buckwheat flour.
  3. Combine egg, milk, molasses and melted shortening (slightly cooled). Pour into flour mixture and stir just enough to combine all the ingredients and moisten the dry ingredients.
  4. Cook on a griddle over medium heat.
  5. Serve with butter and maple syrup.
Molasses: Since my wife was diagnosed with a disease that causes her to avoid things high in iron I often substitute Dark Karo for the molasses. I like the molasses better but sometimes you have to sacrifice.

Been know to serve this for supper.

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