Buckwheat Cakes Recipe 3

• 1/3 cup fine bread crumbs
• 2 cups scalded milk
• ½ teaspoon salt
• ¼ yeast cake
• ½ cup lukewarm water
• 1¾ cups buckwheat flour
• 1 tablespoon molasses

1. Pour milk over crumbs and soak thirty minutes.
2. Add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour.
3. Let rise overnight.
4. in the morning, stir well, add molasses and one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water.
5. Drop by spoonfuls on a greased hot griddle; cook on one side.
6. When puffed, full of bubbles, and cooked on edges, turn, and cook other side.
7. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup of old batter.

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