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.
Buckwheat Cakes
Author: Salty Old Dog
Recipe type: Brealfast
Cuisine: All American
Prep time:
Cook time:
Total time:
Serves: 1 to 1½ dozen cakes
Ingredients
- 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
Instructions
- Combine the flour, baking powder, salt and sugar.
- Add buckwheat flour.
- 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.
- Cook on a griddle over medium heat.
- Serve with butter and maple syrup.
Notes
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.
