Sourdough Buckwheat Cakes

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   Dissolve yeast in

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   1/2

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   cup

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   water.

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   Stir

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   in remaining water, flour and sugar.

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   Beat until smooth.

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   Cover with cheese cloth. Let stand at

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   room

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    temperature for 5 days, stirring a couple times each

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    day.

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    Cover

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    and refrigerate until ready to use, or use right away.

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    When ready to use, put in a crock and add amount of water

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    needed

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    to

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    make

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    cakes

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    enough

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    for your family.

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    Then add

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    1/2

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    pure buckwheat flour (not self-rising) and 1/2 white flour.

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    Add

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    salt to taste.

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    As you use you will need to add a little

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    sugar

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    to

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    each new crock you mix.

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    When not in use, set in

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    a

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    cool

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    place

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    and

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    keep covered.

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    Right before you bake cakes, add

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    1 cup warm water to which is added 1 teaspoon soda. Add more water to batter if too thick.

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    Bake on hot, greased griddle.

* Per serving · 4 servings · Values may vary.

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