Recipe of the Week: Mrs. Smith’s Buckwheat Cake


  • 2 c. buckwheat flour
  • 1 c. white flour
  • ½ – 1 tsp. salt
  • ¼ yeast cake (about 2¼ tsp. of modern, bottled yeast powder)
  • 6 Tbsp. corn syrup (or use molasses)
  • water to make batter


  1. Mix all ingredients, and let stand overnight at room temperature.
  2. If necessary, add more water and salt before cooking to create a fairly thin batter.
  3. Traditionally cooked on cast iron griddle that has been lightly greased with bacon fat.
  4. Cook on first side until holes stay open and the gloss is off. Then, flip and cook until the steam abates.

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