To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using. To prepare the flour for the mixing:
- Three pounds of buckwheat flour,
- One and one-half pounds of wheat flour,
- One pound of corn flour,
- One ounce of salt,
- One-half ounce of baking soda.