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American, Southern
Buckwheat Cakes With Melted Butter

Photo by: Tom Eckerle
Comments: 0
 

Recipe

This savory pancakes are a wonderful base for the Creamed Oysters and Ham.

Yield: Makes about 24 small pancakes

Ingredients

  • 1 cup buckwheat flour
  • 1 cup sifted all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup clarified butter

Directions

In a mixing bowl, sift together all of the dry ingredients.  In another bowl, lightly beat the eggs and mix in the buttermilk and then ¼ cup of the butter.  Fold the egg mixture into the dry ingredients and blend well.  Cook the cakes on a well-buttered griddle.

Pour a little of the remaining clarified butter over each pancake and portion the Creamed Oysters and Ham over the stacks.

Notes

As the mixture sets, it thickens. You may want to add additional buttermilk to thin the batter out.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 pancake, and uses 2 tablespoons of butter to grease the griddle.

69kcal (3%)
52mg (5%)
0mg (0%)
25mcg RAE (1%)
72mg
17mg
2g
2g
1g
9g
24mg (8%)
170mg (7%)
1g (7%)
3g (4%)
1mg (3%)
 

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