Buckwheat Cakes

1 cake yeast
2 cups lukewarm water
1 cup milk, scaled and cooled
2 tablespoonfuls light brown sugar
2 cups buckwheat flour
1 cup sifted white flour
1 1/2 teaspoonfuls salt

Buckwheat Cakes, prime favorites in years gone by, are still liked by many people.  Made light as a feather and served at breakfast with tasty sausage or chops, they have a savory richness all their own.

Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt.  Beat until smooth.  Cover and set aside in warm place, free from draught, to rise — about one hour.  When light, stir well and bake on hot griddle.

If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt.  Cover and keep in a cool place.

Better than Big Ben to shake you from your morning slumbers — a plateful of buckwheat cakes for breakfast.