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.

--
mad

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.

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.

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.

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

On Thu, 7 May 2009 13:28:59 -0700 (PDT), Nancy2
> > wrote:

> >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.

And it's gluten-free, for those of us who can't eat processed white
flour in the first place.

Miche

--
Electricians do it in three phases

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.

In article
>,
Nancy2 > wrote:

> 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.

"Dehydrated cane syrup" is also known as "sugar".

Rice flour is a pretty standard ingredient in gluten-free baking, as are
the vegetable gum gluten substitutes.

> 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....)

I can "do it right" in ways that don't make me sick, and wheat eaters
would be struggling to tell the difference.

Miche

--
Electricians do it in three phases

On Thursday, May 7, 2009 at 10:10:12 AM UTC-7, 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

wrote:
>

LOL!

WTH is buckwheat? Seriously, I've heard of it but.... lol!
In the meantime, I'll just make the occasional normal pancake.

:-D

On 2017-02-09 9:33 AM, Gary wrote:
> wrote:
>>
>
> LOL!
>
> WTH is buckwheat? Seriously, I've heard of it but.... lol!
> In the meantime, I'll just make the occasional normal pancake.
>
> :-D
>
Buckwheat "pancakes" are traditionally eaten with cavia-)

On 2017-02-09, graham > wrote:

> Buckwheat "pancakes" are traditionally eaten with cavia-)

Apparently, Krusteaz has stopped making "Instant Buckwheat Pancake
Mix". (shudder!)

Krustsleaze + baluga caviar. Talk about a skin-crawler!

nb

"l not -l" wrote:
>Gary wrote:
>> tombstone wrote:
>>
>> LOL!
>>
>> WTH is buckwheat? Seriously, I've heard of it but.... lol!
>> In the meantime, I'll just make the occasional normal pancake.
>>
>> :-D
>You've never heard of buckwheat pancakes? How 'bout soba noodles? Kasha?
>
>https://en.wikipedia.org/wiki/Buckwheat

I'm suprised the wikipedia list omited Canada, a lot of buckwheat is
grown there, more than in the US. In the US the buckwheat capital is
New York's Finger Lakes area. I love buckwheat, I could live on
kasha.
http://wolffskasha.com/
http://thebirkettmills.com/

Buckwheat used to be poor people's food but is now expensive. I used
to buy 50 pound sacks from Honeyville for just under $50 (their's is
grown in Canada... those low prices are now gone:
http://shop.honeyville.com/whole-gra...heat-50lb.html
A 13 ounce box of Wolf's Kasha is now nearly $4 at markets.
https://www.amazon.com/Wolffs-Roaste...wolf%27s+kasha
Buckwheat is not a grain, botanically it's a berry.
For preparing kasha be sure to buy "Whole Granulation".

graham wrote:
>
> On 2017-02-09 9:33 AM, Gary wrote:
> > wrote:
> >>
> >
> > LOL!
> >
> > WTH is buckwheat? Seriously, I've heard of it but.... lol!
> > In the meantime, I'll just make the occasional normal pancake.
> >
> > :-D
> >
> Buckwheat "pancakes" are traditionally eaten with cavia-)

Are you serious? That sounds pretty nasty to me. ;o

On 2017-02-09 11:30 AM, Gary wrote:
> graham wrote:
>>
>> On 2017-02-09 9:33 AM, Gary wrote:
>>> wrote:
>>>>
>>>
>>> LOL!
>>>
>>> WTH is buckwheat? Seriously, I've heard of it but.... lol!
>>> In the meantime, I'll just make the occasional normal pancake.
>>>
>>> :-D
>>>
>> Buckwheat "pancakes" are traditionally eaten with cavia-)
>
> Are you serious? That sounds pretty nasty to me. ;o
>
They are called blintzes, a Russian thing - which are no doubt now on
the WH menu:-)

On 2017-02-09 11:44 AM, graham wrote:
> On 2017-02-09 11:30 AM, Gary wrote:
>> graham wrote:
>>>
>>> On 2017-02-09 9:33 AM, Gary wrote:
>>>> wrote:
>>>>>
>>>>
>>>> LOL!
>>>>
>>>> WTH is buckwheat? Seriously, I've heard of it but.... lol!
>>>> In the meantime, I'll just make the occasional normal pancake.
>>>>
>>>> :-D
>>>>
>>> Buckwheat "pancakes" are traditionally eaten with cavia-)
>>
>> Are you serious? That sounds pretty nasty to me. ;o
>>
> They are called blintzes, a Russian thing - which are no doubt now on
> the WH menu:-)
Sorry! I meant "blini"

On 2017-02-09 1:28 PM, notbob wrote:
> On 2017-02-09, graham > wrote:
>
>> Buckwheat "pancakes" are traditionally eaten with cavia-)
>
> Apparently, Krusteaz has stopped making "Instant Buckwheat Pancake
> Mix". (shudder!)


I have faint memories of having eaten Aunt Jemima Buckwheat pancakes
when I was a kid. They were not horrible, but once or twice was enough
for us. Blini are Russian savory pancakes traditionally made with
buckwheat and often served with things like caviar or fish.


>
> Krustsleaze + baluga caviar. Talk about a skin-crawler!


I am thinking that blini with sour cream and caviar would be pretty good.

There's a buckwheat festival every year in Kingwood WV.

On 2/9/2017 11:33 AM, Gary wrote:
> wrote:
>>
>
> LOL!
>
> WTH is buckwheat? Seriously, I've heard of it but.... lol!
> In the meantime, I'll just make the occasional normal pancake.
>
> :-D
>
I always thought it was the name of a character from the Lil' Rascals.
<wink>

Could be part of an early Eddie Murphy comedy bit, the first time he
appeared on The Tonight Show with Johnny Carson. Wait until he
introduces his siblings.

https://www.youtube.com/watch?v=w1TKGtai7og

Jill

Gary wrote:
>graham wrote:
>>Gary wrote wrote:
>> >
>> > LOL!
>> >
>> > WTH is buckwheat? Seriously, I've heard of it but.... lol!
>> > In the meantime, I'll just make the occasional normal pancake.
>> >
>> > :-D
>> >
>> Buckwheat "pancakes" are traditionally eaten with cavia-)
>
>Are you serious? That sounds pretty nasty to me. ;o

It's gourmet in Russia... buckwheat blini with sour cream and
caviar... what does a McD addict know from FINE viands... NOTHING!

On Thu, 9 Feb 2017 11:44:17 -0700, graham > wrote:

>On 2017-02-09 11:30 AM, Gary wrote:
>> graham wrote:
>>>
>>> On 2017-02-09 9:33 AM, Gary wrote:
>>>> wrote:
>>>>>
>>>>
>>>> LOL!
>>>>
>>>> WTH is buckwheat? Seriously, I've heard of it but.... lol!
>>>> In the meantime, I'll just make the occasional normal pancake.
>>>>
>>>> :-D
>>>>
>>> Buckwheat "pancakes" are traditionally eaten with cavia-)
>>
>> Are you serious? That sounds pretty nasty to me. ;o
>>
>They are called blintzes, a Russian thing - which are no doubt now on
>the WH menu:-)

Actually they are called blini... you wouldn't know a blintz if it
kicked your tiny testicles.

Terry, use the recipe given on the box or package of buckwheat flour. We
had them often when I was young, but I have had them only once in the
past few decades. I really like them, but ration my meals that use maple
syrup.

N.

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.