On May 7, 2:37 pm, Mack A. Damia > wrote:
> 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.

One of the best recipes is on the box of buckwheat flour or pancake
mix (can't recall what I have on hand). I love them, but only make
them about once every 2 or 3 years. I don't think they're any more
fattening than any other pancake, and one of their good points is that
buckwheat isn't processed white flour.

N.