VegetarianWest Virginia Appalachian cuisine Breakfast

Mountain Buckwheat Cakes

Name: Mountain Buckwheat Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: West Virginia Appalachian
Ingredients: 1.5 cup buckwheat flour; 0.5 cup All-purpose flour; 2 cup Buttermilk; 1 whole Egg; 0.5 tsp Baking soda; 1 tbsp Sugar; 0.5 tsp Salt; 2 tbsp Butter

Dark, earthy buckwheat pancakes made from a fermented batter, traditionally served with butter and sorghum or apple butter. A cold-weather breakfast tied to the state's buckwheat-growing highlands.

🇺🇸United States· West Virginia

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 290 kcal

Equipment

•Griddle or skillet

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 8
carbs: 46
protein: 8
calories: 290

Instructions

1
Whisk the buckwheat flour, all-purpose flour, baking soda, sugar, and salt together in a bowl.
2
Whisk in the buttermilk, egg, and melted butter just until combined.
3
Let the batter rest for 15 minutes at room temperature.
4
Heat a griddle over medium heat on the stovetop. Grease it lightly with butter.
5
Pour the batter in scant quarter-cup portions onto the griddle. Cook until bubbles form on the surface, about 2 minutes.
6
Flip the cakes over. Cook for another 1 to 2 minutes until cooked through.
7
Serve hot with butter and sorghum syrup (a sweet, amber Southern syrup).

Chef's tips

Let the batter rest for at least 15 minutes. This helps the buckwheat flour soak up liquid so your cakes turn out soft and tender.

Storage

Refrigerate leftover batter up to 2 days; store cooked cakes separately.

Reheating

Reheat in a dry skillet or toaster until warmed through.

Common mistakes to avoid

•Cooking the batter right away without resting, which makes the cakes gummy
•Using heat that is too high, which burns the dark flour before the center cooks