Prepare a batter from 1½ glasses wheat flour, 2 ½ glasses buckwheat flour, 2½ glasses warm water, and 3–4 spoons yeast. After it has risen, sprinkle on 1 glass buckwheat flour and let the batter rise. When the stove is lit, an hour before cooking, pour 2 glasses boiling milk onto the batter all at once and mix until smooth. When it cools, add salt. (2–3 eggs and ⅛ lb butter may be added also.) Let the batter rise and, without stirring further, fry the pancakes as indicated in the Remarks.