Mother's buckwheat latkes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope dry yeast -or- | |
| 1 | Cake fresh yeast | |
| 2 | cups | Warm water |
| 1 | tablespoon | Sugar |
| 2 | cups | Milk, scalded |
| 1 | teaspoon | Salt |
| 3¼ | cup | Buckwheat flour |
| ½ | cup | Flour |
| ¼ | cup | Melted butter |
| 2 | tablespoons | Honey |
| ¼ | teaspoon | Baking soda |
| 1 | Egg | |
Directions
Soften the yeast in ¼ cup of the warm (never hot) water. Add the sugar to the milk; add the remaining water. Cool to lukewarm -- this is important. Then add the softened yeast. Mix together the dry ingredients in a large bowl; make a well in the cen ter and pour into it the liquid.
Stir to a smooth batter. Cover and let stand overnight (or 4 to 5 hours), in a warm (just slightly warm) place to rise. Beat down in the morning, adding the melted butter, honey, soda and egg. Beat well to mix. Bake a s for any latkes, big or little, as preferred, either on a lightly greased griddle or in a frying pan, browning first on one side, then the other.
Serves about 6.
Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi <anat@...>