Preston County Raised Buckwheat Cakes: A Taste of Appalachia

The scent of buckwheat is a powerful trigger for me, instantly transporting me back to my grandmother’s kitchen in the rolling hills of Preston County, West Virginia. Mornings there were an event. While the adults gathered to trade news and gossip, us grandkids would hover around the cast iron griddle, mesmerized as she poured out the thin, bubbling batter. The aroma of the slightly sour, earthy buckwheat mixed with sizzling bacon and maple syrup created an unforgettable symphony of flavors and a memory I cherish to this day. These weren’t just breakfast; they were a taste of home, a symbol of family, and a reminder of simpler times.

Recipe Overview

• Prep Time: 9 hours 10 minutes (includes overnight rising time)
• Cook Time: Varies
• Total Time: Varies, depending on the rate of baking
• Servings: 2-4
• Yield: 8-12 cakes
• Dietary Type: Vegetarian

Ingredients

• 1/4 ounce dried yeast (or 1 cake Fleischmann’s fresh yeast)
• 1 teaspoon salt
• 1 quart lukewarm water
• 3 cups buckwheat flour

When Ready to Bake:

• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder (optional, not in the original recipe)
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 cup hot water (or 1/2 cup milk and 1/2 cup water)

To Renew Starter:

• 1 pint warm water (lukewarm)
• 1/2 teaspoon salt
• 1 cup buckwheat flour (to make a stiff batter)

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Whisk or spoon
• Cover for bowl (plastic wrap or lid)
• Hot griddle (preferably cast iron)
• Long, thin metal turner or spatula
• Measuring cup or pitcher with a spout (optional, for pouring batter)

Instructions

1. In a large bowl, dissolve 1/4 ounce dried yeast (or 1 cake Fleischmann’s fresh yeast) and 1 teaspoon salt in 1 quart of lukewarm water. Let the mixture stand for a few minutes to allow the yeast to activate.
2. Gradually add 3 cups of buckwheat flour to the yeast mixture, stirring continuously to prevent lumps from forming. The goal is to create a stiff batter. You may use 2 1/2 cups of buckwheat flour and 1/2 cup of all-purpose flour for a slightly lighter texture if desired, although this is not traditional.
3. Cover the bowl tightly with plastic wrap or a lid and let it stand overnight, or for at least 4 to 5 hours, at room temperature. This allows the batter to ferment, developing its characteristic sour flavor.
4. When you’re ready to bake the buckwheat cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder (if using), and 2 teaspoons sugar in 1 cup of hot water (or a combination of 1/2 cup milk and 1/2 cup water). This mixture will help to lighten the batter and create a tender crumb.
5. Gently stir the hot water mixture into the fermented batter. Be careful not to overmix, as this can deflate the batter and result in tough cakes.
6. Add about 1 cup of warm water, or enough to thin the batter to a pourable consistency. The batter should be thin enough to spread out on its own to about a 7-8 inch circle on the griddle without using the ladle to spread.
7. Heat a griddle over medium-high heat (I use med/high on my electric stove). Grease the griddle lightly with butter, oil, or bacon grease. Traditionally, a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked.
8. Pour the batter onto the hot, greased griddle, using about 1/4 to 1/2 cup per cake, depending on your desired size.
9. Bake the cakes until the bottom is golden brown and bubbles form on the top. Use a long, thin metal turner to lift the edges and check the bottom for doneness.
10. Flip the cakes carefully and cook on the other side until golden brown and cooked through.
11. Serve the buckwheat cakes immediately, stacking 2-4 cakes per serving.

To Renew the Starter:

1. Save at least 1 cup of the batter after baking. This will serve as your starter for the next batch. Store it in the refrigerator for up to a week.
2. To renew the starter, add 1 pint of lukewarm water, 1/2 teaspoon of salt, and enough buckwheat flour to make a stiff batter.
3. Cover the bowl and let it stand overnight, or for at least 4-5 hours, at room temperature before using.

Expert Tips & Tricks

• Cast Iron is King: A well-seasoned cast iron griddle is essential for achieving the best results. The even heat distribution and natural non-stick properties of cast iron ensure that the cakes cook evenly and release easily.
• Batter Consistency is Key: The batter should be thin enough to spread easily on the griddle but not so thin that it runs. Adjust the amount of water accordingly to achieve the desired consistency.
• Temperature Control: The griddle should be hot enough to cook the cakes quickly but not so hot that they burn. Experiment with the heat setting until you find the sweet spot.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough cakes. Stir the ingredients just until combined.
• For a richer flavor, try using whey (leftover from making cheese) in place of some of the water when preparing the batter.

Serving & Storage Suggestions

Serve Preston County raised buckwheat cakes hot off the griddle with your favorite toppings. Traditional accompaniments include butter, maple syrup, sausage, bacon, eggs, sausage gravy, and apple butter. A dollop of whipped cream or a sprinkle of fresh berries would also be delicious.

Leftover buckwheat cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or microwave until heated through. You can also freeze them for longer storage. Wrap the cakes individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat frozen cakes, thaw them overnight in the refrigerator and then warm them in a skillet or microwave.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	831.8 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	7.7 g	11%
Saturated Fat	1.7 g	8%
Cholesterol	0 mg	0%
Sodium	3274.6 mg	136%
Total Carbohydrate	175.1 g	58%
Dietary Fiber	24.9 g	99%
Sugars	10.4 g	41%
Protein	31.7 g	63%

Variations & Substitutions

• Gluten-Free: While this recipe traditionally uses buckwheat flour (which, despite its name, is gluten-free), ensure your flour is certified gluten-free to avoid cross-contamination.
• Dairy-Free: Substitute the milk in the “When Ready to Bake” step with your favorite non-dairy milk alternative, such as almond milk, soy milk, or oat milk.
• Sweetness Level: Adjust the amount of sugar in the batter to your liking. You can also add a touch of honey or maple syrup for a more complex flavor.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or ginger to the batter for a warm, comforting flavor.
• Add-Ins: Stir in blueberries, chocolate chips, or chopped nuts to the batter for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to let the batter sit overnight?
A: Letting the batter sit overnight allows the yeast to ferment, which develops the characteristic sour flavor of these buckwheat cakes and also helps to create a lighter, more tender texture.

Q: Can I use regular pancake mix instead of buckwheat flour?
A: While you can, you wouldn’t be making Preston County raised buckwheat cakes! The unique flavor and texture of buckwheat flour is what defines this dish.

Q: My batter is too thick. What should I do?
A: Gradually add more warm water, a tablespoon at a time, until you reach the desired consistency. The batter should be thin enough to pour easily but not so thin that it runs all over the griddle.

Q: How do I know when the buckwheat cakes are done?
A: The cakes are done when the bottom is golden brown, bubbles form on the top, and the edges look set.

Q: Can I freeze the leftover batter?
A: It’s not recommended to freeze the batter, as freezing can affect the yeast and the final texture of the cakes. However, you can freeze the cooked cakes for later enjoyment.

Final Thoughts

These Preston County raised buckwheat cakes are more than just a recipe; they’re a connection to a rich culinary heritage and a taste of Appalachian hospitality. While these cakes take a little more planning with the overnight rising, the depth of flavor is more than worth the minimal effort required. I encourage you to gather your ingredients, embrace the process, and create a batch of these unique and delicious cakes. Share them with your loved ones, and let them experience a taste of tradition. Don’t be afraid to experiment with different toppings and variations to make them your own. And, of course, I’d love to hear your feedback – what did you think of the recipe? What toppings did you use? Happy cooking!