Buckwheat Cake

Buckwheat Cake

Casper Furlong 0

"A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted margarine and warm molasses."
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Ingredients

40 m servings 309 cals
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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine to flour mixture and beat until batter is smooth; pour into prepared baking dish.
  3. Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

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As a Cajun I tried this and was SUPREMELY disappointed. Dry, bland and like foam.

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