Post by cuteascountry_Shortcake on Oct 11, 2002 23:22:32 GMT -6
If your family likes buckwheat pancakes, then why not have them every morning? Here is the old fashioned way to make the starter and the wheat cakes.
STARTER:
1½ cups flour
½ cup pure buckwheat flour
1 package dry yeast (softened in lukewarm water)
1/3 cup sugar
Mix the above ingredients with enough water to make a thick sponge. Cover tightly and set in a warm place four or five days, stirring sponge down once or twice daily.
TO MAKE PANCAKES WITH STARTER:
To the starter add 1 cup white flour and 1/3 cup pure buckwheat flour the night before you plan to have the pancakes. Cover lightly with cloth. Next morning, combine ¼ teaspoon soda, ½ teaspoon salt, 3 teaspoons of sugar in a cup and fill with lukewarm water. Stir into batter. Bake pancakes on hot griddle. Always have approximately two cups batter left from one day to the next for the starter. Using this as the starter, repeat the above directions. Can be used as long as two weeks.
Lots of other great recipes can be found by clicking on this link:
www.n-connect.net/lynxy/bulletoct1965.html
STARTER:
1½ cups flour
½ cup pure buckwheat flour
1 package dry yeast (softened in lukewarm water)
1/3 cup sugar
Mix the above ingredients with enough water to make a thick sponge. Cover tightly and set in a warm place four or five days, stirring sponge down once or twice daily.
TO MAKE PANCAKES WITH STARTER:
To the starter add 1 cup white flour and 1/3 cup pure buckwheat flour the night before you plan to have the pancakes. Cover lightly with cloth. Next morning, combine ¼ teaspoon soda, ½ teaspoon salt, 3 teaspoons of sugar in a cup and fill with lukewarm water. Stir into batter. Bake pancakes on hot griddle. Always have approximately two cups batter left from one day to the next for the starter. Using this as the starter, repeat the above directions. Can be used as long as two weeks.
Lots of other great recipes can be found by clicking on this link:
www.n-connect.net/lynxy/bulletoct1965.html