- 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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
