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Shrewsbury Buckwheat Cakes

Mix a tea-cupful of good brewer's yeast with three pints of warm water; add half a tea-spoonful of salt, and stir in as much buckwheat meal as will make a thick batter. Cover and set it in a warm place to rise. When it is so light that bubbles appear on the surface, butter a frying-pan and bake the cakes in it, like pancakes, over a clear fire. A ladleful of the batter will be sufficient for each cake. Butter the cakes while hot, and serve them piled high in the centre of a hot plate, each one with the right side up. The batter will need to rise three or four hours.