1 pkg. yeast dissolved in 2 c. warm water
2 c. buckwheat flour
1 c. plain flour
1 tsp. salt
2 tbsp. molasses
1/2 tsp. baking soda
1/2 c. buttermilk

Mix dry ingredients and add molasses to yeast and water mixture. Mix the two, beat vigorously. Let set one hour. Cover and refrigerator overnight.

Before frying; put 1/2 teaspoon baking soda in 1/2 buttermilk. Mix well and stir into yeast mixture. Fry. Serve with warm syrup. Dough will stay in refrigerator 5 to 7 days.