On Thursday, May 7, 2009 at 1:10:12 PM UTC-4, Mack A. Damia wrote:
> BUCKWHEAT CAKES
> (Makes about forty 3 inch pancakes)
> Ingredients:
> (Sift before measuring)
> � cup all-pupose flour
> � tsp. double-acting baking powder
> � tsp salt
> 1 tsp soda
> 2 tsps sugar (2 tsps molasses may be substituted; add to milk)
> 1� cups buckwheat flour
> 3� 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.
>
> --
> mad



We could all meet at the buckwheat festival.