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Simple Buckwheat Cakes Cooking Recipe

Below is the quick and easy cooking recipe for Buckwheat Cakes.

Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will do, but is not as good,) and a tea-cup of yeast—set it in a warm place to rise. When light, (which will be in the course of eight or ten hours if family yeast is used, if brewers’ yeast is used, they will rise much quicker,) add a tea-spoonful of salt—if sour, the same quantity of saleratus, dissolved in a little milk, and strained. If they are too thick, thin them with cold milk or water. Fry them in just fat enough to prevent their sticking to the frying pan.

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