ingredients
makes 20.
2 cups boiling water
1/2 cup corn meal
1/2 cake yeast
1/4 cup lukewarm water
1 tablespoon molasses
1 teaspoon salt
2 cups buckwheat flour
1/4 teaspoon baking soda
1/3 cup hot milk
method
1. Pour boiling water over corn meal and let stand until it swells.
2. Soften yeast in the lukewarm water. After corn meal is cool, add molasses, salt, yeast and flour.
3. Beat thoroughly and set in warm place to rise overnight. It should rise and fall again
by the morning. Add soda dissolved in hot milk, stir well and bake on a hot greased griddle.
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more information
When the cakes are desired frequently (say, three times a week), fresh yeast will not be required after the first making,
if a little more than a pint of the batter is reserved each time and kept in a cool place to be used instead of the yeast.
Molasses in buckwheat cakes helps to give them a good color. Without it, they may be gray and unattractive.
