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Classic
Cook Books
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spoons buckwheat flour. Stir and beat well; add the rest of the milk and water,
and lastly a cup of yeast.
Buckwheat cakes.
(Without yeast.)
Two cups buckwheat flour, one of wheat flour, a little salt, three teaspoons
baking powder; mix thoroughly, and add equal parts of milk and water until the
batter is thick enough. If they do not brown well, then add a little molasses to
the batter.
French pancakes.
Beat together until smooth, six eggs and a half pound of flour, melt four ounces
butter, and add that to the batter with one ounce sugar and a half pint milk;
beat until smooth. Put a tablespoonful at a time into the fryingpan, slightly
greased, spreading the batter even by tipping the pan about.
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