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Buckwheat Cakes

  • 1/3 cup fine bread crumbs
  • 2 cups scalded milk
  • 1/2 teaspoon salt
  • 1/4 yeast cake
  • 1/2 cup lukewarm water
  • 1 3/4 cups buckwheat flour
  • 1 tablespoon molasses
Pour milk over crumbs, and soak 30 minutes; add salt, yeast cake dissolved in lukelukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir thoroughly, add molasses, one-fourth teaspoon soda dissolved in 1/4 cup lukelukewarm water, and cook same as griddle cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.
Submitted by Cassyjean - Torrington, CT Aug 2, 2009 15 min 30 min 45 min


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