On May 7, 3:34*pm, Mack A. Damia > wrote:
> On Thu, 7 May 2009 13:28:59 -0700 (PDT), Nancy2
>
>
>
>
>
> > wrote:
> >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.
>
> Very true and oh so convenient. *But isn't a pancake mix kind-of-like
> posting a good TV dinner to the group? *
>
> I suppose purists enjoy making it from scratch, which is what this is,
> I think. Lots of time. * Lots of preparation.
> --
> mad- Hide quoted text -
>
> - Show quoted text -
I don't consider it like TV dinners - you still have to mix them up,
add the egg, milk and shortening. I consider buckwheat pancake mix as
a product that has fixed buckwheat flour to be the best possible
texture to make pancakes, that's all. Maybe I'm wrong. I think the
last time I looked, I couldn't find pancake mix, so bought
flour...pancakes is the only thing I use buckwheat for, though.
Speaking of gluten-free (and other such issues), Martha Stewart's show
Wednesday (shown on Fine Living yesterday) had a guest baker who just
published "Baby Cakes," and has a popular bake shop in NYC. I
couldn't believe some of the substitutes she found and is using.
Dehydrated cane syrup, rice flour, coconut oil (is that easily
found?), something that adds something similar to gluten, etc.
Lots of those things I've never heard of, and probably couldn't find
in my local supermarkets. Somehow, it didn't make me want to go find
them, either. I mean, if you're going to make chocolate chip cookies,
just do it right. (Yes, I understand some people can't tolerate all
the regular ingredients....)
N.