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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Ingredients:
3/4 cup flour |
3/4 cup buckwheat groats, ground (hulled buckwheat seed, or kasha) |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 1/2 tablespoons sugar |
2 eggs |
1 cup sour milk or 1 cup buttermilk |
2 1/2 tablespoons butter or 2 1/2 tablespoons other shortening, melted |
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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