2 c. buckwheat flour from Big Run Milling Co. (Big Run, PA), self rising 1 c. water (add more if necessary) Bacon or other animal fat to grease griddle
Heat griddle to very hot (hotter than regular pancakes).
Mix buckwheat flour and water until you have a thicker mixture than water and thinner than hot pudding. Make a test cake. Usually the first is not good. Regulate heat and mixture according to first test.
This recipe comes to you "From the Family's Kitchen" which would be the families of Schuckers, Snyder, Kerr, Buffington, Sojourner. And this recipe was from Shirley Sojourner who live in Florida and she is my Great Aunt on my mother's side and this is what she had written in our cookbook. ("I am not the world's best buckwheat cake maker but no one sent it to me. So, I tried and this is it.")