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Classic
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page 236
beat until smooth; put a tablespoonful at a time into a frying-pan, slightly
greased, spreading the batter evenly over the surface by tipping the pan about;
fry to a light brown; spread with jelly, roll up, dust with powdered sugar and
serve hot.
RAISED BUCKWHEAT CAKES.
Take a small crock or large earthen pitcher, put into it a quart of warm water
or half water and milk, one heaping teaspoonful of salt; then stir in as much
buckwheat flour as will thicken it to rather a stiff batter; lastly add half a
cup of yeast; make it smooth, cover it up warm to rise over night; in the
morning, add a small, level teaspoonful of soda, dissolved in a little warm
water; this will remove any sour taste, if any, and increase the lightness.
Not a few object to eating buckwheat, as its tendency is to thicken the blood,
and also to produce constipation; this can be remedied by making the batter
one-third corn-meal and two-thirds buckwheat, which makes the cakes equally as
good. Many prefer them in this way.
BUCKWHEAT CAKES WITHOUT YEAST.
Two cups of buckwheat flour, one of wheat flour, a little salt, three
teaspoonfuls of baking-powder; mix thoroughly, and add about equal parts of milk
and water until the batter is of the right consistency, then stir until free
from lumps. If they do not brown well, add a little molasses.
BUCKWHEAT CAKES.
Half a pint of buckwheat flour, a quarter of a pint of corn-meal, a quarter of a
pint of wheat flour, a little salt, two eggs beaten very light, one quart of new
milk (made a little warm, and mixed with the eggs before the flour is put in),
one tablespoonful of butter or sweet lard, two large tablespoonfuls of yeast.
Set it to rise at night for the morning. If in the least sour, stir in before
baking just enough soda to correct the acidity. A very nice, but more expensive
recipe.
SWEDISH GRIDDLE-CAKES.
One pint of white flour, sifted; six eggs, whites and yolks beaten separately to
the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in
vinegar; milk to make a thin batter.
Beat the yolks light, add the salt, soda, two cupfuls of milk, then the flour,
and beaten whites alternately; thin with more milk if necessary.
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