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Buckwheat Pancakes

Ingredients:

3 cups buckwheat flour
1 cup regular flour
1 tsp. salt
1 package Rapid Rise yeast
1/4 cup warm water
2 3/4 cups warm water
1 tsp. sugar
2 Tbsp. brown sugar
1 Tbsp. oil
3/4 tsp. baking soda
1/3 cup oat bran

Mix flours and salt in a large bowl. Dissolve yeast in the 1/4 cup of water. Mix the 1 teaspoon salt in the 2 3/4 cup of water. Pour both liquid mixtures together and mix. Add to flour mixture and stir until smooth. Let sit at room temperature for about 4 hours until doubled and then fallen.

Heat griddle over medium heat. Griddle is ready when a small drop of batter sizzles on contact.

Mix in the rest of the ingredients. Lightly grease griddle and drop about 1/2 cup of batter onto griddle. When edges are dry and middle begins to bubble flip and cook on other side until golden brown. Serve with butter and maple syrup. Makes about 3 dozen pancakes.

Source: Cooks.com

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Maple Chiffon Cake

Note: This cake has an unusual cooling method, so make sure you own a tube pan and a funnel before embarking on this recipe.

2 cups flour
3/4 cup white sugar
3/4 cup brown sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Wesson oil
7 egg yolks
3/4 cup water
2 Tbsp. maple syrup
1 cup finely chopped pecans
1 cup egg whites
1/2 tsp. cream of tartar

Preheat oven to 325 degrees.

Mix flour, white sugar, baking powder and salt in a mixing bowl. Add oil and water. Mix well. Add brown sugar and mix. Add egg yolks, maple syrup and nuts. Beat until smooth.

In another bowl, beat egg whites and cream of tartar until stiff, but not dry. Pour the egg yolk mixture gradually over the egg white mix, gently folding in until well-blended. Pour into an ungreased, 10-inch tube pan. Bake for one hour and 10 minutes.

Remove cake from oven and invert, still in the pan, over a funnel set upside down on the counter. Let the cake hang on the funnel until it is completely cool.

Remove cake from pan by running a knife around the edge of the pan. Frost with frosting recipe below.

Frosting:

4 cups confectioner’s sugar
4 Tbsp. maple syrup
1 stick soft margarine
1 1/2 Tbsp. maple flavoring
2 Tbsp. milk or water

Combine all ingredients and beat until smooth. If too thin, gradually add more confectioner’s sugar until it is the right consistency. Sprinkle pecans on top.

— Recipe courtesy of Margaret Smith, member, Hiner Church of the Brethren in Highland County

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Maple Fudge

5 cups white sugar
1 cup brown sugar
3 sticks margarine
1 (13 oz.) can evaporated milk
1 cup maple syrup
1 bag miniature marshmallows
1 tsp. maple flavoring

Cook sugars, margarine and maple syrup together in a 4-quart saucepan until it forms a soft ball. Add maple flavoring and marshmallows and stir until dissolved. Let stand in pan 10 minutes. Beat well and pour into a well-greased 10-by-15-inch pan. Do not wait until it loses its gloss to pour it into the pan. Let harden until the fudge holds its shape, then cut.

— Recipe courtesy of Nancy Whitecotton, member, Hiner Church of the Brethren in Highland County