📝 About This Recipe
A cornerstone of mountain heritage, these buckwheat cakes are a far cry from your average pancake. Traditionally prepared as a 'starter' batter that lived on the back of the woodstove, these cakes offer a complex, earthy nuttiness and a signature tangy lift from a slow overnight ferment. Deeply mahogany in color and remarkably light in texture, they represent the soulful, resourceful spirit of Appalachian breakfast cookery.
🥗 Ingredients
The Overnight Starter
- 2 cups Buckwheat flour (preferably stone-ground and dark)
- 1 cup All-purpose flour (unbleached)
- 2 1/2 cups Warm water (between 105°F and 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Salt (fine sea salt or kosher salt)
Morning Additions
- 1/2 cup Whole milk (warmed slightly)
- 1/2 teaspoon Baking soda (essential for browning and neutralizing acidity)
- 1 tablespoon Molasses (unsulphured blackstrap or sorghum)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 Egg (large, beaten)
For the Griddle
- 2-3 tablespoons Bacon drippings (for authentic flavor; or use neutral oil)
- to taste Pure Maple Syrup (for serving)
- to taste Salted Butter (for serving)
👨🍳 Instructions
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1
In a large ceramic or glass mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt until well combined.
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2
Dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes foamy and active.
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3
Gradually pour the yeast mixture into the flour blend, stirring with a wooden spoon until you have a smooth, thick batter.
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4
Cover the bowl tightly with plastic wrap or a damp kitchen towel and leave it in a warm, draft-free spot overnight (8 to 12 hours). The batter will rise significantly and develop a bubbly, fermented aroma.
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5
The next morning, do not be alarmed if the batter has deflated slightly or has a thin layer of liquid on top; simply stir it back together.
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6
In a small cup, dissolve the baking soda into the warmed milk, stirring until no lumps remain.
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7
Fold the milk-soda mixture, melted butter, beaten egg, and molasses into the fermented buckwheat batter. The batter should be thinner than standard pancake batter—closer to the consistency of heavy cream.
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8
Heat a heavy cast-iron griddle or skillet over medium-high heat. Test the heat by dropping a few beads of water on the surface; they should dance and evaporate immediately.
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9
Lightly grease the griddle with a small amount of bacon drippings or oil using a folded paper towel.
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10
Ladle about 1/4 cup of batter onto the hot griddle for each cake. Do not crowd the pan; leave space for flipping.
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11
Cook until the edges look dry and bubbles form and pop on the surface, which usually takes about 2 minutes. The bottom should be a deep, dark brown.
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12
Flip the cakes carefully and cook the other side for another 1-2 minutes until set.
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13
Transfer the finished cakes to a warm oven (200°F) while you finish the remaining batter, stacking them to keep them moist.
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14
Serve immediately while steaming hot with plenty of butter and syrup.
💡 Chef's Tips
Use a heavy cast-iron skillet for the best heat distribution and that authentic mountain crust. Don't skip the overnight ferment; this is where the unique 'yeasty' tang and light texture come from. If the batter seems too thick in the morning, add a tablespoon of milk at a time until it pours easily. Avoid over-greasing the pan; you want a light sheen of fat, not a shallow fry, to achieve the characteristic matte finish. Store any leftover batter in the fridge for up to 2 days; it only gets more flavorful with time.
🍽️ Serving Suggestions
Serve with thick-cut smoked bacon or country ham to balance the sweetness of the syrup. Drizzle with local sorghum syrup or sourwood honey for a truly authentic Appalachian experience. A side of warm spiced apples or blackberry compote complements the earthy buckwheat perfectly. Pair with a strong, dark roast coffee or a glass of cold buttermilk. Top with a dollop of whipped salted butter and a sprinkle of toasted walnuts.