I’ve decided that since my focus is on historical Canadian cook books and Canadian recipes that I will type the recipe in the format that they are written. Sometimes it’s like a science experiment trying to decode them, but the recipes were written based on an assumed basic knowledge of cooking. I’m putting it out there, that in this era of the “foodie” and oh how I hate that word, that there is at least a basic level of knowledge of food and cooking. It doesn’t have to be perfect, it will never be perfect, but do it anyway.
I used to think that buckwheat was a grain, like wheat or rye. But it’s not, it’s a fruit seed that is related to rhubarb and sorrel, we don’t normally associate either of those as “seeds” however, it’s true. But what’s more important is that buckwheat is a super healthy food; high in magnesium, manganese, phosphorus, copper, and fiber. You can eat it whole, “groats” or ground into a gluten-free flour, and then turn that into buckwheat griddle cakes. Which is how I like to get my buckwheat intake. I’m not sure if the butter and syrup that I put on top cancels out the health benefits, but life is short, eat the pancakes, eat the syrup.
This recipe is from the 1924 ed. of the Blue Ribbon Cook Book “For Everyday Use in Canadian Homes” (Written as originally written in the cookbook)
Quick Buckwheat Cakes-To 2 cups of buckwheat flour and 1/2 cup of white flour, add 5 teaspoons Blue Ribbon baking powder, 1/2 teaspoon salt, and 1 tablespoon of brown sugar, or molasses.
When ready to bake (or cook/fry), add 2 cups water, or enough to make a batter.
Cornmeal or Graham flour may be added if desired.
I added 1 teaspoon of cinnamon, and used 1 cup water and 1 cup milk. But, if you notice, the recipe as originally written is dairy free, which means it’s vegan, and also, notice no eggs, which confused me a bit, but they’re not needed. And of course. since this is a cook book pub. by Blue Ribbon, they want you to use their products, but it’s almost 100 years later, and Blue Ribbon no longer exists, just use what you have in the cupboard.
This recipe made approx. 18 to 20 pancakes, and what we don’t eat, we freeze for instant toaster pancakes, perfect for late nigh snacks.
My pancakes have yet to be and will probably never be swoon worthy, but they are so good in my belly…