aem (a.e.mossberg) (08/07/90)
[adapted from Mabry Mill recipe flyer] Mabry Mill Buckwheat Cakes 2 cups buckwheat flour 1 cup white flour 1 tsp. salt 1/3 cup sugar 1/2 cake yeast 1 qt. warm water Blend the buckwheat and white flour. Dissolve yeast in warm water. Make the batter, add 1/2 cup of corn oil, and let set at room temperature for one hour. Place in refrigerator overnight. When used, add small amount of baking soda if desired to lighten sourness of yeast.