Buckwheat Griddlecakes

"From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947."
 
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Ready In:
23mins
Ingredients:
8
Yields:
18 pancakes
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ingredients

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directions

  • Sift dry ingredients together.
  • Beat eggs, add buttermilk or sour milk.
  • Add to dry ingredients gradually; add butter, beating to obtain a smooth batter.
  • Drop from a spoon onto a hot greased griddle and brown on both sides.

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Reviews

  1. Great little recipe. Don't forget to add the melted butter in! I used slightly less butter and white whole wheat flour. Simple, tasty. I'm from Mississippi, so I was attracted to the recipe (even though I think these are from the mid-west part of the Valley...I'll still claim them!)
     
  2. Wonderful recipe- My children even liked these! We added blueberries which gave them some added flavor and put either syrup or applesauce on them! Yum!
     
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