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Buckwheat and Graham Griddle Cakes, Also Oatmeal Griddle Cakes.
Buckwheat cakes are improved for some people by mixing the buckwheat with graham flour. Put about one-third of graham with it. Start the cakes at night with yeast—a small tea-cupful of yeast to 1 qt. of flour; mix with cool, not cold, water, and set in a warm corner. Griddle cakes can be made of oatmeal by putting one-third of wheat flour with it. They require more time for cooking than buckwheat cakes do, and should be browned thoroughly.
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