shrewsbury buckwheat cakes

John Barton

John Barton

2nd March 2012

shrewsbury buckwheat cakes

beat the flour, salt and yeast into the water
leave to rise for 3 hours
pour large ladlefuls into ...

Ingredients

  • 275g buckwheat flour
  • 1 tsp dried yeast
  • 600ml lukewarm water
  • butter for cooking
  • salt to taste

Method

beat the flour, salt and yeast into the water
leave to rise for 3 hours
pour large ladlefuls into a butter bakestone/girdle over heat
when edges rise, bubbles have burst, surface is dull turn over for a few minutes
butter while hot