I never thought of the quantity. I have never made that many. (Makes
you fat and a whole lot fatter) I looked at some of the other
recipes, and I think it's within the range - it's a runny batter.

Quite a few different recipes. This doesn't have eggs or yeast.
--
mad



On Thu, 07 May 2009 14:16:04 -0500, Terry >
wrote:

>Been a loooonnngg time since I had buckwheat cakes (I think about
>forty years).
>
>That seems a lot of buttermilk for just two cups of flour, and not
>much leavening. Is buckwheat flour more absorbent than AP flour, or
>something? Guess I'll hafta try it... with sugar-free un-syrup :-(
>
>Thanks! -- Terry
>
>On Thu, 07 May 2009 10:10:12 -0700, Mack A. Damia
> wrote:
>
>>
>>BUCKWHEAT CAKES
>>(Makes about forty 3 inch pancakes)
>>Ingredients:
>>(Sift before measuring)
>>½ cup all-pupose flour
>>½ tsp. double-acting baking powder
>>½ tsp salt
>>1 tsp soda
>>2 tsps sugar (2 tsps molasses may be substituted; add to milk)
>>1½ cups buckwheat flour
>>3¼ cups buttermilk
>>2 tblsps melted shortening
>>Preparation:
>>Sift together all-purpose flour, baking powder, salt soda, and sugar;
>>Add buckwheat flour;
>>Pour milk into a bowl, add shortening;
>>Add the dry ingredients;
>>
>>Beat the batter minimally until it is blended only; cook on griddle***
>>
>>***About cooking griddle cakes.
>>
>>Don't overbeat the batter
>>Ignore the lumps
>>Cover batter for 3 - 6 hours for superior quality (except "yeast
>>raised" or containing egg)
>>Test griddle with water drops
>>Allow batter to "pour" onto griddle from ladle (do not "drop")
>>When bubbles appear profusely, flip once (never flip again).
>>Cooking on second side will only take half as long as first side;
>>second side will never brown as evenly as first side
>>Serve cakes AT ONCE. If not possible, stack and separate with cloth
>>only in an oven warming pan.
>>
>>Enjoy!!
>>
>>Corn or maize was originally known as "Indian corn"; cornmeal was also
>>known as Indian meal. Cornmeal mush is a thick porridge or pudding
>>boiled in milk or water and eaten like a cereal; Indian pudding is a
>>New England pudding consisting of milk, cornmeal, egg, and molasses
>>baked for several hours in a heavy casserole. [So called because it is
>>made with Indian meal.] Indian hemp is cannibis, usually smoked in a
>>peace pipe :-))
>>
>>"Injun batter", then, is a corn (maize) mixture used to make fritters
>>or pancakes.