1/2 pint of milk 2 ounces of flour
1 teaspoon baking powder Butter
Mix the flour and baking powder together, adding the milk slowly. Put the batter aside, for at least two hours, or the pancakes will not be light. Use a six-inch frying-pan and for this size half a teacup of batter will be required and a piece of butter half the size of a walnut. Just let the butter get hot, and thoroughly grease the pan before putting in the batter. Turn with a broad-bladed knife as soon as brown, and brown on the other side. Roll when done, and sift powdered sugar over the pancakes.
4 tablespoons of buckwheat meal
1/2 pint of milk
2 teaspoons of baking powder
Sprinkle the meal a little at a time with the milk, and beat well for ten minutes; let it stand for one hour; then fry as ordinary pancakes in a small frying-pan that has had a well-greased piece of paper rubbed over it, or on a soap-stone griddle. Serve very hot with syrup or sugar.