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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

Kathy S. requested a recipe for "Buckwheat Pancakes".
Here are several responses that came in this week..
Be sure to also check out this weeks recipe request, below.
This recipe is my mother's and is a family favorite. My mother passed
away at age 80, 5 years ago. It's still a family favorite and is loved by
all who have enjoyed it. --Ruth Ann Fenker

"Old Fashioned Raised Buckwheat Cakes"
2 cups Buckwheat Flour
2 Cups white all-purpose flour
Add enough sour milk (buttermilk) to make a thick batter. Dissolve one
cake yeast in 1/4 cup water. Add yeast to batter, stir and let stand
overnight in a warm place.
In the morning dissolve 1/2 teaspoon baking soda in 1 tablespoon hot
water. Add pinch of salt, 1 tablespoon brown sugar syrup (sorgum
molasses) and enough sweet milk (whole, white milk) to thin the batter.
Yields 12 to 15 cakes.
Her Personal Notes: Mix everything in at once so cakes will be good
and sour. If batter is too thin or "slimey" in the morning, add more
sweet milk and buckwheat flour.
The night before you plan to eat them, boil a beef roast in water and
add sage to water. Be sure to have some suet in the roast. The
next morning warm the beef and broth and serve broth poured over
the pancakes as you eat them. Um-m-m good.
The longer you let the batter set, the sourer it gets and that's
what's good.
This is the recipe of Ruth (Leslie) Hall, formerly of Huntington,
West Virginia.

--Another recipe--

(Source: The Grains Cookbook by Bert Greene)

2-1/2 c. milk
2 T. molasses
1-1/2 t. active dry yeast
1 1/3 c. buckwheat flour
2/3 c. all-purpose flour
1/2 c. fine-ground cornmeal
1/2 t. salt
1 t. sugar
1 t. baking soda
1/2 c. lukewarm water
2 T. unsalted butter, melted
2 egg yolks, lightly beaten
3 egg whites.

1. Eight to 12 hours before serving, scald the milk and stir in the
molasses. Let the mixture cool to lukewarm, then stir in the yeast
and let stand until the yeast begins to bubble, 10 minutes.
Transfer to a large bowl.

2. Using a wooden spoon, stir the buckwheat flour into the
molasses mixture. Stir in the all-purpose flour, cornmeal, and
salt. Beat until smooth. Cover and let stand at room temperature 8-12 hours.

3. Just before serving, dissolve the sugar and baking soda in the lukewarm
water in a small bowl. Stir this into the prepared batter, then whisk in the
butter and egg yolks.

4. Beat the egg whites in a large bowl until stiff. Fold them into the batter.

5. Pour about 1/3 c. batter for each cake on a preheated griddle or into
a non-stick skillet. Cook over medium heat until bubbles form on top
and the underside is nicely browned, about 1 minute. Turn the cake
over and brown the other side.
Makes about 18 pancakes.

--Another recipe--


(Source: The New Book of Whole Grains by Marlene Anne Bumgarner)

2-1/2 c. buttermilk
2 eggs
2 T. vegetable oil or butter
3 T. honey
1-1/2 c. buckwheat flour
1/2 c. whole wheat flour (could use all-purpose)
1-1/2 t. baking powder
1/2 t. salt

Combine buttermilk, eggs, oil, and honey and beat well. Stir together
flours, baking powder, and salt, pressing out any lumps. Add liquid
ingredients, stirring only until blended. Bake on a slightly greased griddle
until dry on top, then turn and bake on other side. Serve immediately
with lots of butter and syrup. Makes 10-12 buckwheat pancakes.
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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