Buckwheat cakes

Yield: 6 servings

Measure Ingredient
4 cups Lukewarm water
½ Cake dry yeast
OR 1/2 cake compressed yeast
Buckwheat flour
1 tablespoon Brown sugar or molasses
1½ teaspoon Salt
¼ teaspoon Baking soda

Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In the morning add baking soda which has been dissolved in 1 tablespoon of cold water. Beat thoroughly. Bake on hot griddle. One-half cup of the batter may be saved and used to start a second quantity of batter. The Household Searchlight - 1941

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