1/3 cup fine bread crumbs 1/4 yeast cake
2 cups scalded milk 1/2 cup lukewarm water 1/2 teaspoon salt 13/4 cups buckwheat flour
1 tablespoon molasses
Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm 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.