The Culinary World, with Chef James - Requested Recipe -- Buckwheat Pancakes

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Requested Recipe -- Buckwheat Pancakes

FoodReference.com

QUESTION
Hi Chef James, I need a recipe for buckwheat pancakes for a school project on president Grover Cleveland. Annie.

ANSWER
Here is one from that time period.
Boston Cooking School Cook Book, Mrs. D. A. Lincoln (1884)
(This is the original, by the schools first principal, before Fanny Farmer came to the Boston Cooking School)

"Buckwheat Cakes
Pour one pint of boiling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when lukewarm add half a cup of white flour, one cup of buckwheat flour, one fourth of a cup of yeast. Beat vigorously. Let it rise over night. In the morning stir down, and beat again. When risen and ready to bake, add one saltspoonful of soda, sifted through a fine strainer. Beat again, and fry in large cakes.

Buckwheat cakes, even if not sour, usually require the addition of soda just before baking, to make them light and tender. But when in their best estate, they are far from perfect food. They should be eaten only in very cold weather, and but seldom even then. They are better and brown better when made with boiling milk instead of water."

Email your recipe requests, food info or history questions to me at james@foodreference.com.

Courtesy of FoodReference.com.

This news arrived on: 04/27/2007

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