2 c. buttermilk
1 c. buckwheat flour, unsifted
1 c. sifted all-purpose flour
1 tbsp. sugar
2 tbsp. melted butter
1/2 pkg. dry yeast
2 lg. eggs, beaten
1 tsp. baking soda
1/4 c. heavy cream (opt.)

In deep bowl place milk. Stir in flour and add sugar and butter. Sprinkle yeast on top. Stir in eggs. Cover bowl with a towel and let stand at room temperature for several hours or leave overnight in a cool place, if for breakfast. Stir in soda and cream. Buttermilk and egg should be at room temperature. Serve with maple syrup and sausage. May add fresh blueberries.