1 qt. scalded milk, cooled
2 tsp. salt
1 cake yeast
Enough buckwheat flour to make a thin batter (about 5 c.)

Mix together and let stand overnight in a warm place.

In morning, add 3/4 teaspoon baking soda in 1 cup warm buttermilk. Add 1-2 tablespoons melted butter. Bake as usual.