Buckwheat Cakes
Product Description
These recipes are taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.
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Buckwheat Cakes
1 cake FLEISCHMANN'S YEAST
2 cups lukewarm water
1 cup milk, scalded and cooled
2 tablespoonfuls light brown sugar
2 cups buckwheat flour
1 cup sifted white flour
1 1/2 teaspoonfuls salt
Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. Beat until smooth. Cover and set aside in warm place, free from draft, to rise - about one hour. When light, stir well and bake on hot griddle.
If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. Cover and keep in a cool place.
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Buckwheat Cakes
1 cake FLEISCHMANN'S YEAST
2 cups lukewarm water
1 cup milk, scalded and cooled
2 tablespoonfuls light brown sugar
2 cups buckwheat flour
1 cup sifted white flour
1 1/2 teaspoonfuls salt
Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. Beat until smooth. Cover and set aside in warm place, free from draft, to rise - about one hour. When light, stir well and bake on hot griddle.
If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. Cover and keep in a cool place.
