Buckwheat Griddle Cakes

Ingredients

• 2 cups scalded milk
• 1/2 cup fine bread crumbs
• 1/2 teaspoon salt
• 1/4 yeast cake
• 1/2 cup lukewarm water
• 1 3/4 cups buckwheat flour
• 1 tablespoon molasses
• 1/4 teaspoon soda

Instructions

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 overnight; in the morning, stir well, add molasses, one-quarter teaspoon soda dissolved in one-quarter cup lukewarm water, and cook on a hot griddle. Save one-half cup batter to raise another mixing, instead of using yeast cake.