BUCKWHEAT CAKES
(
Pancakes, Fritters, Etc.) - (
The International Jewish Cook Book)
Dissolve one cake of compressed yeast and two level teaspoons of brown
sugar in two cups of lukewarm water and one cup of milk, scalded and
cooled; add two cups of buckwheat and one cup of sifted white flour
gradually and one and one-half teaspoons of salt. Beat until smooth;
cover and set aside in a warm place, free from draft, to rise about one
hour. When light stir well and bake on a hot griddle. If wanted for
overnight, use only one-fourth cake of yeast and an extra half teaspoon
of salt. Cover and keep in a cool place.
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