Buckwheat Cakes

• 1 qt. lukewarm water
• ½ cup flour
• 1 teaspoon

Dissolve the yeast in a little warm water with 1 teaspoon sugar; add to the rest of the water and mix with the flour, salt and buckwheat to make a thin batter. Let raise over night, next morning, add molasses and bake on a hot greased griddle, in small cakes, browning on both sides. Serve with sugar