Buckwheat Cakes With Honey Recipe

Prepare dry ingredients

In a large mixing bowl whisk together 1 cup buckwheat flour, 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, and 2 tbsp granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 large egg lightly, then stir in 1 1/4 cups buttermilk, 1/4 cup milk, and 2 tbsp melted unsalted butter until blended.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. A few small lumps are fine — do not overmix. If batter is very thick, add up to 1–2 tbsp more milk to reach a thick but pourable consistency.

Rest batter

Let the batter rest at room temperature for 5–10 minutes. This hydrates the buckwheat and improves texture.

Cook cakes

Heat a heavy skillet or nonstick griddle over medium heat and brush lightly with 1 tbsp vegetable oil or butter. For two thick cakes, spoon about 1/2 to 2/3 cup batter per cake onto the skillet. Cook until bubbles form on the surface and edges look set, about 3–4 minutes. Reduce heat to medium-low if browning too fast. Flip carefully and cook the second side 2–3 minutes more until golden and cooked through. Transfer to a warm plate and keep loosely tented while you make the whipped cream.

Chill equipment

For best volume, place the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping if time allows.

Flavor and whip

Pour 1 cup chilled heavy cream into the chilled bowl. Add 2 tbsp powdered sugar, 1/2 tsp vanilla extract, and 1 tsp sassafras syrup or food-grade sassafras extract. Using an electric mixer on medium speed (or a whisk and strong arm), whip until soft peaks form, about 2–3 minutes. Taste and add a little more sassafras (up to 1/4 tsp more) if you prefer a stronger note. Whip to medium peaks — the cream should hold shape but still be soft enough to dollop.

Assemble

Place two warm buckwheat cakes on each plate. Spoon or drizzle about 2 tbsp (approximately 1/8 cup) honey over the top of the cakes, allowing some to run down the sides. Add a generous dollop (about 3–4 tbsp) of sassafras-infused whipped cream alongside or on top of each stack.

Garnish and serve

Scatter 1–2 tbsp toasted chopped walnuts or pecans and 1/4 cup fresh berries over or beside the cakes if using. Serve immediately while cakes are warm and whipped cream is chilled.