Buckwheat Cakes
From Observatory
1111
- Ingredients
- 2 cups milk
- ⅓ cup fine bread crumbs
- ½ teaspoon salt
- ¼ yeast cake
- ½ cup luke-warm water
- 1¾ cups buckwheat flour
- 1 tablespoon molasses
- Piece of salt pork
- Utensils
- Double-boiler
- Mixing-bowl
- Small bowl
- Mixing-spoon
- Pancake-turner
- Griddle or frying-pan
- Directions
- Scald the milk in a double-boiler.
- Measure the bread crumbs and salt into a mixing-bowl, add the milk to them, mix, and let stand thirty minutes.
- Measure the lukewarm water into a small bowl, add the yeast to it, and with a spoon stir and rub the yeast until it is dissolved.
- Pour the liquid yeast into the milk and bread crumbs, mix, and add the buckwheat flour. Beat well, and let the mixture stand overnight, covering the bowl with a clean towel.
- In the morning add the molasses, and stir well.
- Cook on a griddle or frying-pan as directed in the preceding recipe for Wheat Cakes.
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