One-third cup of fine breadcrumbs, two cups of scalded milk, one-half teaspoonful of salt, one-quarter yeast cake, one-half cup of lukewarm water, one and three-quarter cups of buckwheat flour, one tablespoonful of molasses.

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 over night; in the morning, stir well, add molasses, one-fourth teaspoonful of soda dissolved in one-fourth cup of lukewarm water, and cook same as griddle cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.