?? servings ??
2 cups whole wheat
11/2 cups buckwheat
11/2 teaspoons baking
1/2 teaspoon baking
3 cups buttermilk
Cooking oil or bacon
1. Sift together the whole wheat and buckwheat flours, baking powder, baking soda, and salt three times in order to combine all ingredients evenly. Beat the eggs until lemon color, then beat in the buttermilk. Form a valley in the middle of the dry ingredients and add the buttermilk mixture. Stir gently until a thick, ropy batter is formed. Let the batter rest a fe minutes (bubbles should form on the top).
2. Pour a few tablespoons of oil into a large cast-iron skillet, just enough to coat the surface, and place over medium-high heat until the oil begins to smoke. Add about 1/3 cup of batter, spreading it out so that it forms a nicely shaped round cake. Let it cook until golden brown on one side, then flip it over to brown on the other side. Let the cake cook until fully risen about 1/2 inch thick.
3. Transfer to a hot platter and reserve or serve immediately. Repeat this process until all the buckwheat cakes are cooked, adding more oil from time to time to keep the cakes from sticking to the pan.
Per serving: xx calories, xx grams protein, xx grams carbohydrates, xx grams sugar, xx grams fat, xx milligrams cholesterol, xx milligrams sodium, xx grams dietary fiber.