Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will
do, but is not as good,) and a tea-cup of yeast--set it in a warm place
to rise. When light, (which will be in the course of eight or ten hours
if family yeast is used, if brewers' yeast is used, they will rise much
quicker,) add a tea-spoonful of salt--if sour, the same quantity of
saleratus, dissolved in a little milk, and strained. If they are too
thick, thin them with cold milk or water. Fry them in just fat enough to
prevent their sticking to the frying pan.