Take a quart of buckwheat meal, mix with it a tea-spoonful of
salt, and add a handful of Indian meal. Pour a large table-spoonful
of the best brewer's yeast into the centre of the meal.
Then mix it gradually with cold water till it becomes a batter.
Cover it, put it in a warm place and set it to rise; it will take
about three hours. When it is quite light, and covered with
bubbles, it is fit to bake. Put your griddle over the fire, and
let it get quite hot before you begin. Grease it well with a piece
of butter tied in a rag. Then dip out a large ladle full of the
batter and bake it on the griddle; turning it with a broad wooden
paddle. Let the cakes be of large size, and even at the edges.
Ragged edges to batter cakes look very badly. Butter them as you
take them off the griddle. Put several on a plate, and cut them
across in six pieces.
Grease the griddle anew, between baking each cake.
If your batter has been mixed over night and is found to be sour
in the morning, melt in warm water a piece of pearl-ash the size
of a grain of corn, or a little larger; stir it into the batter;
let it set half an hour, and then bake it. The pearl-ash will
remove the sour taste, and increase the lightness of the cakes.