Recipes For Making Batter Cakes And Buckwheat Cakes
Description
This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes
Recipes For Making Batter Cakes And Buckwheat Cakes
Batter Cakes
Ingredients used:
2 cups white Indian meal.
2 cups white flour.
1 oz. butter.
1 quart milk.
1 Fleischmann's Yeast cake.
1 teaspoon salt.
Set batter over night, using all ingredients except the butter; in the morning add 1/2 teaspoon soda dissolved in a little water, then the melted butter; beat thoroughly, let rise for 15 minutes. The mixture is then ready for the griddle.
Buckwheat Cakes
Ingredients used:
1 quart buckwheat flour.
1 oz. Fleischmann's Yeast.
1 teaspoon salt.
1/2 cup Indian meal.
1/2 cup molasses.
Add to the above sufficient luke-warm water to make a regular batter, beat well and allow to rest for two hours.
If set over night, use only 1/2 cake compressed yeast and add 1/2 teaspoon soda in the morning, previously dissolved in a tablespoonful of water.
It is then ready for the griddle.
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