Beat hard and then let rise overnight; then prepare as for buckwheat cakes.

Modern methods have eliminated the yeast and substituted baking powder, thus making a quicker mix.  To prepare buckwheat cakes with baking powder, prepare a blend of flour as follows: 

  Two pounds of buckwheat,
  One pound of wheat flour,
  One cupful cornmeal,
  One ounce of salt,
  Three ounces of baking powder,
  One-quarter ounce baking soda.

Sift three times to mix and then place in a dry container and use as required.

HOW TO BAKE THE PANCAKE

Use a frying-pan that is perfectly flat; the iron ones are best, as they hold the heat longer and can be regulated so that the cake will not burn.

PANCAKES FOR TWO

  Yolk of one egg,
  Two tablespoonfuls sugar or syrup,
  One cupful milk,
  One tablespoonful shortening,
  One teaspoonful salt,
  One teaspoonful vanilla or nutmeg,
  One and one-quarter cupfuls flour,
  Two level teaspoonfuls baking powder.

Place in a bowl.  Beat with a Dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg.  Pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan.  When smoking hot pour in just sufficient batter to cover the bottom of the pan.  When it begins to bubble turn the cake over and bake on the other side.  Lift and spread lightly with jelly or roll, or use the following mixture: 

  Three tablespoonfuls butter,
  One-half cupful of XXXX sugar,

Cream well, and then add

  One tablespoonful lemon juice,
  One tablespoon boiling water.

Beat to blend.

PLAIN PANCAKES

Place in a bowl one quart of milk and then add

  Two eggs,
  One-half teaspoonful nutmeg,
  Five cupfuls sifted flour,
  Four tablespoonfuls syrup,
  Five level teaspoonfuls baking powder.

Beat to mix and then bake.  To insure sufficient cakes use two pans for cooking or bake on a griddle.

PANCAKES AU FAIT

  One cupful milk,
  Two eggs,
  One and one-half cupfuls flour,
  Two teaspoonfuls baking powder,
  Two tablespoonfuls shortening,
  One-half teaspoonful nutmeg.

Beat to mix.  Now prepare

  One-half cupful of nuts, chopped very fine,
  One dozen maraschino cherries, well-drained and chopped fine.

Mix well and then pour pancake in hot pan and sprinkle with the above mixture.

Let bake and then lift.  Spread with honey and dust with pulverized sugar.  Roll and garnish with maraschino cherry.

FRENCH PANCAKE