Preston County Buckwheat Cakes

5 from 1 vote

Preston County Buckwheat Cakes

These delicious buckwheat cakes are full of flavor with a spot on texture. They are naturally gluten-free and can easily be made vegan!

Prep Time5

Cook Time20

Fermentation Time8

Total Time8 25

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat cakes, buckwheat flour cakes, buckwheat griddle cakes, sour buckwheat cakes

Servings: cakes

Calories: 97kcal

Author: Natasha Levai

Cost: 5$

Ingredients

For Fermentation

450 grams light buckwheat flour or you can use part all-purpose flour, part buckwheat
1 teaspoon salt
7 grams instant yeast or active dry yeast (needs to be activated before use)
450 grams buttermilk or milk + 2 tablespoon vinegar, use plant-based milk for a vegan version
240 grams water

When Ready to Cook

240 grams hot water or half milk, half water
2 teaspoon sugar
½ teaspoon baking powder
½ tsp baking soda
½ teaspoon salt

To Renew (Optional)

480 grams water or buttermilk
½ teaspoon salt
150 grams light buckwheat flour

Metric - US Customary

Instructions

Add the buttermilk, water, buckwheat flour, yeast, and salt to a large mixing bowl and mix with a spatula to incorporate.
450 grams light buckwheat flour, 1 teaspoon salt, 7 grams instant yeast, 450 grams buttermilk, 240 grams water
Cover the bowl with a kitchen towel and let the batter sit for 8-12 hours at room temperature or 16-18 hours in the refrigerator.
The batter won't rise because it doesn't have wheat flour, although it will bubble up some.
Once you are ready to fry the cakes, add baking soda, baking powder, sugar, and water to the bowl and mix to incorporate.
240 grams hot water , 2 teaspoon sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
The batter should be thicker than a crepe batter but thinner than a pancake batter.
Preheat a griddle or a frying pan over medium heat. I prefer cast iron for frying buckwheat cakes but you can use any other type of pan. I recommend using two frying pans to save time!
Brush the pan with some oil and pour the batter into it. Fry the cakes for 1-2 minutes on each side. If your pancakes look too dark or too pale, adjust the heat accordingly.
Transfer the cakes onto a plate and cover them with a kitchen towel to keep them warm and soft. Repeat with the rest of the batter and enjoy!
To renew the batter (optional), keep some of the original batter (1-2 cups), add 2 cups water (or use 50% buttermilk and 50% water), ½ teaspoon salt, and 1 cup (150g) buckwheat flour, and stir to incorporate. Keep in the refrigerator until ready to bake!
When ready to cook, add as much water as necessary to thin out the batter, then add the sugar, baking soda, and powder. Keep 1-2 cups of the batter to renew for the next batch.
480 grams water, ½ teaspoon salt, 150 grams light buckwheat flour

Notes

Storage

These will keep at room temperature for a day and for 3-4 days in the refrigerator.

To keep buckwheat cakes fresh, you can freeze them individually, then stack them in a freezer-friendly bag or container, and keep for up to 3 months.

To defrost place a pancake or two into the microwave for a couple minutes.

Tips

Don't worry if the batter won't rise after fermentation. Buckwheat flour doesn't have gluten thus it lacks support for a bubbly structure.

If you plan on making these often, save some of the batter and renew it with water, salt, and buckwheat flour (see instructions).

Nutrition