Preston County Raised Buckwheat Cakes
Experience a taste of Appalachian tradition with these Preston County Raised Buckwheat Cakes, a beloved West Virginia classic bursting with rustic flavor and wholesome goodness. Made with nutty buckwheat flour, a touch of all-purpose flour for balance, and a slow overnight fermentation process, these pancakes develop a tangy depth that sets them apart from your everyday flapjack. Light yet hearty, they cook up golden brown and irresistibly crisp around the edges, thanks to a sizzle in bacon grease or oil. Perfect for breakfast or brunch, these raised buckwheat cakes pair beautifully with butter, maple syrup, or even savory accompaniments like sausages or ham. With their unique texture and old-world charm, they’re a must-try for lovers of regional specialties and traditional recipes.
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Recipe Information
Ingredients
- 2 cups Buckwheat flour
- 0.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Instant dry yeast
- 3 cups Warm water (around 110°F/43°C)
- 1 tablespoon Sugar
- 1 as needed Cooking oil or bacon grease (for frying)
Instructions
In a large mixing bowl, combine the buckwheat flour, all-purpose flour, baking soda, salt, and sugar.
Dissolve the instant dry yeast in 1/4 cup of the warm water in a small bowl and let it sit for 5 minutes until bubbly.
Add the yeast mixture and the remaining warm water to the dry ingredients. Mix well to form a smooth, loose batter.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter ferment overnight at room temperature, or for at least 6-8 hours. This allows the flavors to develop and the batter to rise.
When ready to cook, preheat a griddle or large skillet over medium heat and lightly grease it with cooking oil or bacon grease.
Give the batter a gentle stir. If it has thickened too much overnight, add a small amount of warm water to adjust the consistency to a pourable pancake batter.
Ladle about 1/4 cup of batter onto the hot griddle for each cake. Spread the batter slightly into a circular shape if needed.
Cook the cakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown on the other side.
Serve immediately with butter, syrup, jam, or alongside savory breakfast meats. Enjoy the authentic taste of Preston County!
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 12.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
