Wheat Griddle Cakes.
Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking powder and a scant teaspoon of salt. Beat until very light, 2 eggs, add 1 teaspoon of molasses and a pint of milk, mix well and very gradually blend the liquid into the flour. Beat the batter until it is full of air bubbles, add 1 tablespoon of melted butter, beat again and pour into a pitcher. Bake immediately on a heated griddle. The cakes must be served as fast as they are baked as even the lightest cakes will spoil if allowed to stand and steam in the oven. If the batter seems too thick add a little more milk as the thickening quality of the flour and the size of the egg may vary.