To bring the true nut flavor from the buckwheat we must go back to
old-fashioned method of setting the buckwheat to rise overnight. Don't
you remember the brownstone crock that was kept in the pantry and
each time it was left with just enough of the mixture to start a
new batter? The buckwheat would be prepared each night just before
bedtime, and in the morning a cup of warm water was added, together
with a couple of tablespoonfuls of syrup. The mixture was beaten and
then the griddle was put on to heat. Sometimes it was a soapstone or a
heavy iron griddle. When well heated it was rubbed with a piece of
cut turnip or potato. The batter was poured on in large platter-sized
cakes and then as quickly as they browned they were dexteriously
turned to brown again.

To make perfect buckwheat cakes you must first of all obtain a
stone-ground flour, and then it must be blended in proportion. Good,
lively yeast is added, and if milk is used for the mixing it must be
scalded and then cooled before using. To prepare the flour for the
mixing:

Three pounds of buckwheat flour,
One and one-half pounds of wheat flour,
One pound of corn flour,
One ounce of salt,
One-half ounce of baking soda.

Sift twice to thoroughly mix and then place in a dry container and the
flour is then ready to use.


BUCKWHEAT CAKES