Scald two gills of Indian meal in one quart of boiling water. Add a little salt. When cool, add one gill of yeast, and stir in enough buckwheat flour to make a thin batter. Let it rise overnight. If by chance it is a little sour, just before cooking add one-fourth of a tea-spoonful of soda, dissolved in half a cupful of boiling water. Or,
They may be made in the same manner without the Indian meal, merely adding the yeast to a quart of lukewarm water, and making the batter with buckwheat flour alone.