2 Cups Buckwheat Flour 1 1/2 Tablespoons Baking Powder 1/2 Teaspoon Salt 2 Cups Sweet Milk 1 Tablespoon Syrup or Brown Sugar.

1 Cup Boiling Water.

Mix and sift dry ingredients. Add milk gradually, then syrup and beat smooth. Add hot water and bake on a hot griddle.

Buckwheat Cakes

(With Sour Milk)

2 Cups Buckwheat Flour 1/2 Teaspoon Salt.

1 Tablespoon Baking Powder.

2 Cups Sour Milk 1/2 Teaspoon Soda.

1 Tablespoon Syrup or Brown Sugar 1/2 Cup Hot Water 1 Egg.

Mix the flour, salt and baking powder and sift. Into a bowl put the milk, soda, egg and syrup and beat until smooth and light. Add gradually to dry ingredients and beat until very smooth, then beat in the hot water and bake on a greased griddle.

Buckwheat Pancakes

2 Quarts Water Salt.

1 Tablespoon Honey 2-3 Compressed Yeast Cake, or equivalent Buckwheat Flour.

Dissolve salt in the lukewarm water until it tastes almost briny. Thoroughly mix the yeast cake in the water before the flour is added. Mix honey and add the flour through a sieve. The batter should then be stirred or beaten a long time. If any batter is left, it may be set away in a cool place, not too tightly covered, to take the place of the yeast for the next time.

When ready for the next batch, add the necessary quantity of salted warm water and the honey; stir thoroughly, and then add the buckwheat as before. It is better to mix the dough a little too thick than too thin. Water can be safely added before baking, if necessary. If the batter is sour in the morning from being kept too warm, use a little baking soda dissolved in warm water. The old batter is useless for yeast after the soda treatment.

Serve with honey.

Buckwheat Hot Cakes

Mix Albers Buckwheat Flour With water alone, or two-thirds milk and one-third water. When using water alone put in a little sugar or molasses to make the cakes brown. To one cup of contents use one cup of liquid. Mix to smooth batter, and have your griddle hot. Condensed milk can be used as well as fresh milk. If griddle is an iron one grease with suet, lard, or dripping. Use no salt, yeast, baking powder, eggs, or butter.