| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope dry yeast -or- |
| 1 |
|
Cake fresh yeast |
| 2 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 2 |
c |
Milk, scalded |
| 1 |
ts |
Salt |
| 3 1/4 |
c |
Buckwheat flour |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Melted butter |
| 2 |
tb |
Honey |
| 1/4 |
ts |
Baking soda |
| 1 |
|
Egg |
INSTRUCTIONS
Soften the yeast in 1/4 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@OPTICS.JCT.AC.IL>
A Message from our Provider:
“Can’t change? Jesus frees us”