Breakfast Buckwheat Pancakes

buckwheat cakes
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

1 quart of buckwheat meal​

1 tsp. salt​

a handful of Indian meal​

1 large tbsp. brewer's yeast​

butter​

Instructions:

Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, and add a handful of Indian meal. Pour a large table-spoonful of the best brewer's yeast into the centre of the meal. Then mix it gradually with cold water till it becomes a batter. Cover it, put it in a warm place and set it to rise; it will take about three hours. When it is quite light, and covered with bubbles, it is fit to bake. Put your griddle over the fire, and let it get quite hot before you begin. Grease it well with a piece of butter tied in a rag. Then dip out a large ladle full of the batter and bake it on the griddle; turning it with a broad wooden paddle. Let the cakes be of large size, and even at the edges. Ragged edges to batter cakes look very badly. Butter them as you take them off the griddle. Put several on a plate, and cut them across in six pieces.​

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Grease the griddle anew, between baking each cake.​

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If your batter has been mixed over night and is found to be sour in the morning, melt in warm water a piece of pearl-ash the size of a grain of corn, or a little larger; stir it into the batter; let it set half an hour, and then bake it. The pearl-ash will remove the sour taste, and increase the lightness of the cakes.​

75. buck-wheat cakes
(from The New England Economical Housekeeper, and Family Receipt Book, by Esther Allen Howland, 1845)

Ingredients:

buckwheat flour & cold water​

cup of yeast​

salt​

saleratus​

Instructions:

Mix your flour with cold water; put in a cup of yeast, and a little salt; set it in a warm place, over night. If it should be sour, in the morning, put in a little saleratus; fry them the same as flat-jacks; leave enough to rise the next mess.​