Buckwheat Cakes

Ingredients

• 1 quart warm water
• buckwheat flour (enough to make a thin batter)
• 1 teaspoon salt
• 1/2 of a 2 cent cake compressed yeast
• 1 tablespoon molasses
• 1 tablespoon water
• 1 teaspoon baking powder
• 1/2 to 1 teaspoon baking soda (if needed)

Directions

1. In a bowl, combine warm water, buckwheat flour, salt, and yeast to create a thin batter.

2. Prepare the batter the night before for breakfast.

3. In the morning, mix in molasses, water, and baking powder.

4. If the batter is too thick, add a little warm water.

5. Save some batter for next time; add more water and flour but no yeast.

6. Repeat the morning process with baking powder and molasses.

7. If the batter becomes sour, add baking soda dissolved in warm water.