Buckwheat Cakes Recipe

Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will

do, but is not as good,) and a tea-cup of yeast--set it in a warm place

to rise. When light, (which will be in the course of eight or ten hours

if family yeast is used, if brewers' yeast is used, they will rise much

quicker,) add a tea-spoonful of salt--if sour, the same quantity of

saleratus, dissolved in a little milk, and strained. If they are too

thick, thin them with cold milk or water. Fry them in just fat enough to

prevent their sticking to the frying pan.

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