"bucks County" Buckwheat Cakes Recipe

History of "Bucks County" Buckwheat Cakes:

Buckwheat has a long history in the culinary world, and it dates back to ancient times. It is believed to have originated in Southeast Asia and was introduced to Europe and North America by the Dutch in the 17th century. Over time, buckwheat became a popular grain in various regions, including Bucks County, Pennsylvania.

Bucks County, known for its picturesque countryside and charming farms, has a rich agricultural tradition. The fertile soil and favorable climate of the region made it ideal for growing buckwheat. As a result, buckwheat became a staple crop in Bucks County, and locals developed their unique recipe for buckwheat cakes.

Fun Facts about "Bucks County" Buckwheat Cakes:

1. Buckwheat is not technically a grain but a pseudo-cereal, making it a suitable option for those who follow a gluten-free diet.

2. Buckwheat is rich in nutrients, including fiber, protein, and various minerals like magnesium, manganese, and copper.

3. The small, round or square cornmeal cakes mentioned in the recipe were commonly used as a leavening agent before the invention of modern baking yeast.

4. Adding mashed potatoes to the buckwheat cake batter not only enhances its texture but also adds a subtle flavor.

5. Using potato water, the water drained from boiled potatoes, in the recipe adds a unique depth of flavor to the cakes.

Recipe for "Bucks County" Buckwheat Cakes:

Ingredients:
- 1 cake of yeast
- 1 pint lukewarm water
- 1 tablespoon wheat flour
- 1 tablespoon yellow cornmeal
- Good quality buckwheat flour
- 1 quart and 1 pint lukewarm potato water
- 1 tablespoon mashed potatoes (optional)
- Salt, to taste
- 1 teaspoon salaratus (baking soda), dissolved in a little hot water
- 1 tablespoon baking molasses
- Warm milk or water, as needed
- Honey or maple syrup, for serving

Instructions:

1. Around 12 o'clock noon, dissolve the cake of yeast in 1 pint of lukewarm water. Add wheat flour, yellow cornmeal, and enough buckwheat flour to make a thin batter. Set the mixture in a warm place near the range to rise.

2. In the evening, around 6 or 7 o'clock, add the risen sponge to 1 quart and 1 pint of lukewarm potato water. If desired, add 1 tablespoon of mashed potatoes for improved texture. Season with salt. Stir in enough buckwheat flour to make quite a stiff batter. Beat the batter hard and set it to rise, covered, in a warm place overnight.

3. The next morning, dissolve 1 teaspoon of salaratus in a little hot water. Add salaratus, baking molasses, and a little warm milk (or water) to thin the batter. Alternatively, you can use water instead of milk. The batter should have a thin pouring consistency.

4. Allow the batter to stand for a short time to let the flavors meld. Meanwhile, preheat a griddle over medium-high heat.

5. Lightly grease the griddle with butter or oil. Pour about 1/4 to 1/3 cup of the batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, then flip the pancake and cook until golden brown on the other side.

6. Serve the "Bucks County" Buckwheat Cakes warm with honey or maple syrup.

Notes:

- For smaller families, halve the recipe quantities, including reducing the salaratus to 1/2 teaspoon.

- The quality of the buckwheat flour used is crucial in achieving delicious cakes. It is recommended to try a small quantity before committing to a larger batch.

Similar Recipe Dishes:

1. Russian Blini: Blini are thin pancakes made with buckwheat flour, yeast, and buttermilk or kefir. They are traditionally served with sour cream, butter, and caviar.

2. Polish Kasha with Fruit Compote: Kasha refers to buckwheat groats cooked with water or milk and served as a porridge. It is commonly topped with a sweet fruit compote, making it a comforting and nutritious breakfast option.

3. Japanese Soba Noodles: Soba noodles are made from buckwheat flour and are a staple in Japanese cuisine. They are often served cold with a dipping sauce or in a hot broth, accompanied by various toppings like tempura or scallions.

4. French Crepes: Crepes are thin pancakes made from a batter of buckwheat flour, eggs, and milk. They can be filled with both sweet and savory fillings, such as Nutella, fresh fruits, cheese, or ham.

Whether you enjoy "Bucks County" Buckwheat Cakes or explore other buckwheat-based recipes from around the world, you'll discover the delightful versatility and nutty flavor of this ancient grain.