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Raised Buckwheat Griddle Cakes

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1 quart lukewarm water
1 teaspoon salt
3 1/4 buckwheat flour
1/2 cup bread flour (sifted)
1/2 ounce compressed yeast
2 tablespoons molasses
1 teaspoon sugar


Crumble yeast in 1 cup warm water and sugar. Stir mixture into remaining water and flour, salt and buckwheat until a thin batter. Let rise overnight. Next morning, add molasses and bake on a hot griddle. Save 1 cup of batter to use in place of fresh yeast. After 2 mornings add 1/2 teaspoon of baking soda dissolved in 2 tablespoons boiling water. Beat mixture well. Continue this process each day. After 3 weeks make fresh sponge.

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