Buckwheat Cakes

The following recipe was transcribed ver batim from 

Fleischmann's Recipes

1915

1 cake Fleischmann's Yeast

2 cups lukewarm water

1 cup milk, scalded and cooled

2 tablespoonfuls light brown sugar

2 cups buckwheat flour

1 cup sifted white flour

1-1/2 teaspoonfuls salt

Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. 
Beat until smooth. Cover and set aside in warm place, free from draft, to rise - about one hour. 
When light, stir well and bake on hot griddle.

If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. 
Cover and keep in a cool place.