Quick Buckwheat Cakes

Yield: Makes about 16 cakes, 4 inches diameter

Ingredients

2 cups Elam's Pure Buckwheat Flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups milk

1/4 cup cooking oil or melted shortening

Directions:

Combine first four ingredients in bowl; mix well. Add milk and oil or melted shortenings; stir until smooth. Stir batter down before using each time. For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle. Bake until top is covered with bubbles and edges look cooked. Turn and brown second side. Buttermilk Cakes: Follow recipe for Quick Buckwheat Cakes above and changes as follows: Increase baking soda to 1 1/2 teaspoons. Substitute 3 cups buttermilk or sour milk for 2 1/2 cups sweet milk. Makes about 18 cakes, 4 1/2 inches diameter, 6 servings of 3 pancakes each.

Source: Elams

Please note that some ingredients and brands may not be available in every store.