Quick Buckwheat Cakes

Directions:

Combine first four ingredients in bowl; mix well. Add milk and oil or melted shortenings; stir until smooth. Stir batter down before using each time. For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle. Bake until top is covered with bubbles and edges look cooked. Turn and brown second side. Buttermilk Cakes: Follow recipe for Quick Buckwheat Cakes above and changes as follows: Increase baking soda to 1 1/2 teaspoons. Substitute 3 cups buttermilk or sour milk for 2 1/2 cups sweet milk. Makes about 18 cakes, 4 1/2 inches diameter, 6 servings of 3 pancakes each.