Buckwheat Cakes

A classic Ameican breakfast griddle cake recipe found in
“The Art of Baking Bread” published by
The Northwestern Yeast Co in 1922
Buckwheat Cakes

2 quarts warm water
1 cake of yeast dissolved in 1 cup warm water
1 tablespoon salt
1/2 teaspoon soda dissolved in 1/4 cup warm water
Buckwheat flour – enough to make thick batter


[1] At night take 2 quarts warm water and 1 cake yeast dissolved in 1 cup warm water, add buckwheat flour enough to make thick batter, add 1 tablespoon of salt, beat all together thoroughly.

[2] In the morning add 1/2 teaspoon of soda. dissolved in 1/4 cup of warm water. Add cold water to thin batter to suit. If very brown cakes are desired, add 2 tablespoons of granulated sugar.