Buckwheat Cakes

Ingredients

• 1 1/2 cups sifted buckwheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups buttermilk
• 1 tablespoon molasses
• 1 tablespoon vegetable oil
• Butter or margarine, melted
• Syrup

Preparation

1. Sift together flour, soda, and salt into a mixing bowl. Combine buttermilk and molasses; stir well. Add buttermilk mixture to flour mixture, stirring just until smooth. Stir in oil.
2. For each pancake, pour 1/4 cup batter onto a hot, well-greased griddle. Turn when tops are covered with bubbles and edges are slightly dry. Serve hot with butter and syrup.