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Buckwheat Cakes

1 cup buckwheat 1/2 cup corn meal 1/2 cup Gold Medal flour 1/2 teaspoon salt 2 cups boiling water 1/2 yeast cake Scald the corn meal and salt with the boiling water. Beat well and when cool add the flour and buckwheat, add dissolved yeast. Let stand over night, in the morning pour off discolored water that lies on top of batter and dilute with 1/2 cup of milk in which 1/4 teaspoon of soda is dissolved. Butter the griddle lightly and bake in small cakes quickly. Beat the batter and add more milk or soda if needed. A tablespoon of molasses may be added before cooking. Save a cup of batter to serve as yeast for the next day. The griddle for these cakes must be well greased.