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Buckwheat Cakes – West Virginia

For the past 74 years, Preston County has been holding its Annual Buckwheat Festival in Kingwood, West Virginia. During the later years of the Depression, buckwheat was grown in the county as an

Buckwheat cakes - West Virginia

insurance crop because its growing season was short and the quality was good.

Buckwheat is actually not a cereal grain but rather a fruit seed related to rhubarb and sorrel. High in fiber and gluten free, buckwheat is also rich in flavonoids, and a good source of magnesium.

Buckwheat cakes have a delicate nut-like flavor and are darker than regular pancakes. This simplified version of buckwheat cakes makes a delicious breakfast, or brinner (breakfast for dinner) if you are so inclined.

This year the Preston County Buckwheat Festival takes place September 29-October 2, 2016.

Buckwheat Cakes

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup buckwheat flour
  • 1 cup all-purpose flour (or sub GF flour of your choice)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup buttermilk
  • 1 egg
  • ½ teaspoon vanilla extract
  • Vegetable oil

Instructions

In a large bowl, mix together all the dry ingredients (two flours, sugar, baking powder, baking soda). In a smaller bowl, mix together the buttermilk, egg and vanilla until combined. Add buttermilk mixture to the dry ingredients and stir until just combined. The batter may have some lumps. If the batter is too thick, add a bit more buttermilk.

With a skillet heated over medium-high heat, add a bit of vegetable oil to the pan. Swirl so the oil coats the bottom of pan. Pour ¼ cup pancake batter into pan. Cook until bubbles form on top, about 2 to 3 minutes. Flip and cook 1-2 minutes more. Continue until all batter is used, adding more vegetable oil when necessary.

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