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Buckwheat Cakes

  • 1 quart buckwheat flour
  • 1/2 cup cornmeal
  • 1 tablespoon salt
  • 4 tablespoons yeast
  • 1 tablespoon molasses (not syrup)
  • Little Soda
Use 1 quart buckwheat flour, 1/2 cup cornmeal, 1 tablespoon salt, 4 tablespoons yeast, 1 tablespoon molasses (not syrup); mix with lukewarm water sufficient amount to make a thin batter, and let rise with love and patience over night in a warm location. If the batter is the least bit sour in the morning, a little soda should be added, and if not sour, a very little soda will make them more light and tender.
Submitted by Cassyjean - Torrington, CT Nov 27, 2009 15 min 30 min 45 min


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