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Buckwheat Cakes, American

These cakes are seen on most American breakfast-tables. Mode of making:--To a pint of buckwheat-flour add a large tea-spoonful of baking-powder and a little salt. Mix to a thin batter, using lukewarm water in cold weather. The frying-pan requires to be only rubbed with grease, and the batter dropped in in quantities sufficient to cover an ordinary breakfast-plate at one time. When done on one side, turn, and send to table very hot and well buttered, or they can be eaten with treacle or syrup if preferred.