**Old Fashioned Buckwheat Cakes

*

          These are much improved when prepared as a Sourdough.

                   2 Tbsp.long sugar (molasses)

                   1 cup milk

                   1 cup  boiling water

                   1/2 pkg. granular yeast

                   2 cups buckwheat flour

                   1/2 cup cornmeal

          1 tsp. salt

                   1/2 tsp soda

          On the evening before the batter is to be used, stir long sugar into milk and boiling water. Cool the mixture and add yeast softened in a little warm water.  Stir in buckwheat flour sifted with cornmeal and salt. Beat the batter smooth and let set in a warm place.

            In the morning, add soda mixed with a little warm water. using less soda if the batter is not sour. Beat the batter well (See Sour Dough- A cup of batter may be saved and used in place of the yeast as a starter for the next baking. This process can be repeated to the great betterment of the cakes). A table spoon of melted butter may be added before baking.        

              Heat an iron griddle and test it by throwing a few drops of cold water on it. If the water bounces and dances like a cat on a hot tin roof, the griddle is hot enough. Grease the griddle lightly. Drop the batter by spoonfuls onto the griddle. When the underside is lightly browned and the top bubbles turn the cakes and brown the other side. Turn the cakes only once.