Mabry Mill Buckwheat Cakes - cooking recipe

Ingredients

2 c. buckwheat flour
1 c. plain white flour
2 tsp. salt
1/2 cake compressed yeast
1/3 c. sugar
1 qt. warm water
1/2 c. cooking oil

Preparation

Blend buckwheat and white flour.
Dissolve yeast in warm water, add to flour mixture, add 1/2 cup oil and let stand at room temperature for 1 hour.
Refrigerate mixture overnight.
In the morning, stir in pinch of soda to lighten the yeast.
Fry desired size pancakes on hot griddle until brown on both sides, serve with maple syrup.