1/2 tsp. salt
1/2 cake yeast
2 c. buckwheat flour
1 c. white flour
1 tbsp. dark molasses
Milk
1 tbsp. shortening (Crisco or Spry)

Dissolve yeast in a little warm water. Mix all together and add enough warm water to make a rather stiff batter. Beat well. Let stand overnight where warm. In the morning; take out about 1 cup of this sponge and put it in the refrigerator for the next batter. To what you have left, add 1 tablespoon dark molasses and thin with milk. (It makes a rather thin batter.) Add about 1 tablespoon shortening. Cook on preheated griddle.

Second batter: Take out sponge the night before. You want to use it. To this add 3 cups flour as above, 1 teaspoon salt and a little warm water. Let stand in warm place overnight. Repeat from. When batter becomes too sour, add 1/2 teaspoon baking soda, dissolved in warm water. If batter is too thick, thin with sweet milk and water.