1 rounded cup buckwheat flour (or packaged buckwheat pancake mix)
3 tablespoons shortening
1 cup sweet milk or 1 cup buttermilk or thick sour milk (if buttermilk or sour milk is used, omit baking powder and add 1 teaspoon soda)
Sift the dry ingredients into a large bowl. Add the milk gradually, then the shortening, melted, and the egg. Mix well. If you use an electric mixer, beat at medium speed for at least 3 minutes. If a thick cake is desired, pour the batter into a well greased round 9-inch cake pan. Any medium-sized square pan is equally good. Bake at 425 degrees F for 35 minutes or until well browned. Delicious served hot with plenty of butter and a steaming cup of coffee.