Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Buckwheat Cakes
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Buckwheat Cakes

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Bread Griddle-cakes Waffles  
 
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