Excellent Buckwheat Cakes
A quart of buckwheat meal, sifted; a level tea-spoonful of salt; a small half pint or a large handful of indian meal; two large table-spoonfuls of strong fresh brewer’s yeast or four table-spoonfuls of home-made yeast; sufficient lukewarm water to make a moderate batter. Mix together the buckwheat and indian meal, and add the salt. Make a hole in the centre of the meal, and pour in the yeast. Then stir in gradually, from a kettle, sufficient tepid or lukewarm water to make a moderately thick batter when united with the yeast. Cover the pan, set it in a warm place, and leave it to rise. It should be light in about three hours. When it has risen high, and is covered with bubbles, it is fit to bake. Have ready a clean griddle well heated over the fire. Grease it well with a bit of fresh butter tied in a clean white rag, and kept on a saucer near you. Then dip out a large ladleful of the batter, and bake it on the griddle; turning it when brown, with the cake-turner, and baking it brown on the other side. Grease the griddle slightly between baking each cake, or scrape it smooth with a broad knife. As fast as you bake the cakes, lay them, several in a pile, on a hot plate. Butter them, and if of large size cut them across into four pieces. Or send them to table to be buttered there. Trim off the edges before they go in.
If your batter has been mixed over night, and is found sour in the morning, dissolve a salt-spoon of pearlash or saleratus in a little lukewarm water, stir it into the batter, let it stand a quarter of an hour, and then bake it. The alkali will remove the acidity, and increase the lightness of the batter. If you use soda for this purpose it will require a tea-spoonful.
If the batter is kept at night in so cold a place as to freeze, it will be unfit for use. Do not grease the griddle with meat-fat of any sort.