Quick Buckwheat Cakes

Quick Buckwheat Cakes

By Gary Kramer, Board Member, Co-op Owner

Makes 16-20 cakes


  • 1 cup buckwheat flour
  • 3/4 cup whole wheat pastry flour
  • 2 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 Tbsp molasses
  • 2 eggs, separated
  • 1/3 cup butter, melted
  • 1 1/2 cup milk
  • 1-2 Tbsp sesame seeds
  • Fruit, pumpkin seeds, and syrup to top

Combine flour, baking powder, and salt in a large bowl. Mix molasses, egg yolks, butter, and milk, in another bowl. Combine the two mixtures. Beat egg whites until stiff and fold in. Cook on a griddle or pan with evenly distributed heat until bubbles appear, then flip over. (Tip: Add a pinch of sesame seeds to pan to prevent sticking before putting pancake mix into pan.) Top finished cakes with fruit, pumpkin seeds, and syrup as desired. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *