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