Buckwheat Cakes
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 large spoonful yeast
- salt
- 1 quart buckwheat meal
- cold water
Instructions
- Mix the yeast, salt, and buckwheat meal together. Add cold water to form a batter. Let the batter rise well. Once risen, bake on a griddle. Note: the batter turns sour very quickly if allowed to stand any time after it has risen, so bake promptly.