Scald two gills of Indian meal in one quart of boiling water. Add a
little salt. When cool, add one gill of yeast, and stir in enough
buckwheat flour to make a thin batter. Let it rise overnight. If by
chance it is a little sour, just before cooking add one-fourth of a
tea-spoonful of soda, dissolved in half a cupful of boiling water. Or,
They may be made in the same manner without the Indian meal, merely
adding the yeast to a quart of lukewarm water, and making the batter
with buckwheat flour alone.