BUCKWHEAT CAKES

Scald and then rinse out with cold water a large stone crock. Pour in one cupful of scalded and cooled milk and One and one-half cupfuls of water, 80 degrees Fahrenheit, Two tablespoonfuls of sugar. Crumble in one-half of an yeast cake and stir until dissolved, then add three cupfuls of the prepared buckwheat flour. Beat to thoroughly mix and then cover and set aside overnight to rise. In the morning add sufficient lukewarm water to bring the mixture to a pouring consistency. This usually requires about one cupful. Add two tablespoonfuls of syrup. Beat hard for three minutes and then let stand in a warm place while the griddle is heating, then bake.

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