Buckwheat Cakes

Ingredients

• ⅓ cup fine bread crumbs
• 2 cups scalded milk
• ½ teaspoon salt
• ¼ yeast cake
• ½ cup lukewarm water
• 1¾ cups buckwheat flour
• 1 tablespoon molasses

Steps

1. 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.

More recipes with breadcrumbs, milk, yeast, flour or molasses

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.