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Buckwheat Griddlecakes

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“From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.”
READY IN:
23mins
YIELD:
18 pancakes
UNITS:
US

Ingredients Nutrition

Directions

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

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