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The Cooks' Treasury

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This recipe ring is a family safe recipe ring. It's a ring for personal or professional sites that have recipes and/or other topics pertaining to cooking and food preparation. Want to share some of your favorite recipes and how-to's? Then come join me in the "Cooks' Treasury Webring" Must have at least 6 recipes to join. I hope to see you there! You can visit my homepage at http://bitsyskitchen.com ~Bitsy~
 

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Old-Fashioned Buckwheat Griddle Cakes - 11/16/2012
To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight. Don't you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter? The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup. The mixture was beaten and then the griddle was put on to heat. Sometimes it was a soapstone or a heavy iron griddle. When well heated it was rubbed with a piece of cut turnip or potato. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again. To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for th...

Old-Fashioned Buckwheat Griddle Cakes



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