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Buckwheat Pancakes

Cuisine: Jewish
Courses: Dessert
Serves: 6 people

Recipe Ingredients

1   (or cake) Yeast
1 tablespoon 15mlSugar
1/4 cup 59mlLukewarm water
2 1/2 cups 592mlLukewarm stock or milk
2 cups 125g / 4.4ozBuckwheat flour
4   Eggs
1 teaspoon 5mlSalt
3 tablespoons 45mlChicken fat or butter - melted
  Fat or butter - for frying

Recipe Instructions

Combine the yeast, sugar and water. Let stand 5 minutes, then stir in 1 cup stock or milk and 1 cup buckwheat flour. Cover and let rise in a warm place until it bubbles and is double in bulk.

Beat the eggs and salt until thick. Stir in the melted fat or butter, remaining stock or milk, remaining flour and the yeast mixture.

Heat some fat or butter in a skillet and drop the batter into it by the tablespoon. Fry until lightly browned on both sides.

Serve with gravy or with melted butter and sour cream. Serves 6.

THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958


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