Preston County–Raised Buckwheat Cakes


Preston County–Raised Buckwheat Cakes

Course: Breakfast
Cuisine: American
Keyword: Preston County–Raised Buckwheat Cakes
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  • 1 envelope dry yeast
  • 1 teaspoon salt
  • 3 cups buckwheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons sugar


  • In a large bowl, mix yeast and salt into 1 quart (4 cups) lukewarm water and let stand a few minutes. Stir in 2 cups flour then add up to 1 cup more to make a stiff batter. Cover and let stand overnight (or at least 4 or 5 hours). When ready to bake the cakes, dissolve baking soda, baking powder, and sugar in 1 cup hot water. Stir into batter. Add about 1 cup warm water to make a thin batter. Bake on a hot griddle. Save at least 1 cup batter for the next baking. (It will keep in the refrigerator for about a week.) To renew, add 1 pint lukewarm water, ½ teaspoon salt and enough buckwheat flour to make a stiff batter. Buckwheat Cakes recipe makes 8 to 12 cakes.


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