This paste should be made just when ready to use, in the same proportions and in the same manner as the buckwheat cakes with yeast (No. 3272), only suppressing the yeast. When ready divide it into two parts, and incorporate into one of these two tablespoonfulsof baking powder; mix thoroughly and cook at once, proceeding exactly as for the others. As soon as the first part is exhausted put the same quantity of baking powder into the second part, and proceed precisely as for the first.

Fig. 601.

Fig. 602.

(3272). Buckwheat Cakes With Yeast (Galettes De Sarrasin A La Levure)

Put a pound of buckwheat flour in a bowl with four ounces of corn flour, two ounces of sugar and a coffeespoonful of salt; dilute all these ingredients with a quart of water, beat the mixture well to have it smooth, then add three-quarters of an ounce of yeast dissolved in a little tepid water; when all has been well stirred together cover the vessel with a cloth and keep it in a temperate place until the dough has risen to double its volume, which will take at least four hours or even more; stir with a spoon and work into it two tablespoonfuls of molasses; the paste is now ready. Heat a griddle (Fig. 602), and as soon as it is sufficiently hot and smokes rub it over with a cloth and butter with clarified butter or lard; pour on enough preparation to form small cakes three and a half to four inches in diameter, and a quarter of an inch thick; in order to have them round and of equal thickness iron rings beveled on the outside are used. When the cakes are firm enough, which will take about two or three minutes, lift up the rings and turn the cakes over to finish cooking for two or three minutes longer.

Dress them on a very hot covered dish and serve at once.