This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 tablespoons flour
\ cup (1 gill) milk
1/2 teaspoon powdered ginger
Beat all the ingredients well together five minutes. Have ready some hot fat in a frying pan, and put mixture into it, a tablespoonful at a time. Fry quickly and turn when brown. The proper way to do this is to toss the pancake by shaking the pan, not to turn the pancake with a knife, though a novice will probably require to do it this way at first. When the second side is brown, remove pancake from pan and cook another, keeping the first hot meantime. When ready to serve roll each up, squeeze over a little lemon juice, and sprinkle with sugar. Serve with lemon and sugar.
Sift two tablespoons flour and a pinch of salt into a bowl, and mix slowly into a batter with one half cup milk, add one tablespoon brown sugar, and a little powdered nutmeg. This batter must be beaten fifteen minutes, and each pancake will take about ten minutes to cook. If you have a large frying pan, two or three cakes can be cooked at the same time. These are delicious if eaten with brown sugar and butter.
Few people realize how good savory pancakes are. They are easily made, of course substituting seasonings for sugar and flavoring, and stirring into batter chopped parsley, mushrooms, ham, or grated cheese as preferred; these can be spread when ready with any mixture of cooked fish, meat, or chicken, and served dusted with salt and paprika, or with any gravy or sauce to taste.
2 cups (10 ozs.) Graham flour
3 teaspoons baking powder 1 teaspoon salt
2 tablespoons (1 oz.) butter substitute 1 cup (1/2 pt.) milk or water
Put Graham flour into a bowl, add baking powder and salt. Cut and rub butter substitute into flour. Mix milk or water into flour with a knife, adding milk gradually. Turn out on to floured board and roll until one half inch thick. Cut in small rounds and bake in hot oven ten minutes.
2 cups (12 ozs.) brown sugar
1 cup (8 ozs.) butter substitute
2 eggs beaten
1 cup (1/2 pt.) milk
2 teaspoons soda 1 teaspoon salt
6| cups (1 1/2 lbs.) Graham flour
Cream sugar and butter substitute together, add eggs, milk, soda, salt, and flour. If not stiff add more flour. Turn out on floured baking board and roll out very thin, using white flour on board. Cut out with square cutter, lay on greased tins and bake in moderate oven ten minutes.
4 cups (12 ozs.) bran
1/2 cup (2 ozs.) flour or potato flour
1 cup (4 ozs.) barley flour
1 cup (6 ozs.) corn meal
1 1/2 teaspoons baking powder 1 teaspoon soda
1 tablespoon salt
2 cups (1 pt.) milk
1 cup (1/2 pt.) molasses
Mix dry ingredients thoroughly, add milk and molasses. Stir well, turn into floured and greased pan, cover with a greased paper, steam two hours, then bake one hour.