Modern Buckwheat Cakes, without yeast

                   1/2 cup flour

                   2 tsp.sugar

                   1 tsp.soda

                   1/2 tsp.baking powder

                   1/2 tsp.salt

                   1 1/2 cups buckwheat flour

          3 1/4 cups buttermilk

                   2 Tbsp.shortening, melted

          Sift the flour with sugar, soda, baking powder and salt. Add buckwheat and mix well. Pour into mixing bowl the buttermilk and shortening. Add the dry ingredients to the milk mixture and beat the batter only until it is blended. Pour the batter from a ladle onto a buttered hot griddle. When the underside is lightly browned and the top bubbles, turn the cakes and brown the other side. Turn the cakes only once.