Mix milk, water and molasses together. Sift meal and flour three times with the baking-powder and salt. Make a hole in the center of the flour, stir in the milk and water quickly and lightly until you have a good batter—not too stiff—and bake.
Sour milk buckwheat cakes
Make as in preceding recipe, substituting loppered milk or buttermilk for sweet, and a rounded teaspoonful of baking-soda for the baking-powder.
Whole wheat griddle-cakes
Sift a quart of whole wheat flour, a teaspoonful of baking-powder and one of salt well together. Stir into this a tablespoonful of melted butter, a tablespoonful of sugar, two beaten eggs and two cupfuls of milk. Beat all together and bake upon a soapstone griddle.
Lizzie’s flannel cakes
Two cups of flour; two cups of sweet milk; one egg; one teaspoonful of baking-powder; a generous pinch of salt. Beat the egg very light; add the milk and, lastly, with just enough beating to mix all together, the flour, sifted twice with salt and baking-powder. Bake at once.
After several years trial of this simple recipe, I can recommend it unhesitatingly as the best, cheapest and most wholesome way I know for preparing breakfast cakes. The excellence of the cakes depends upon quick mixing and baking. A soapstone griddle, which is never greased, should be used.
Waffles may be made in the same way mixed a little thinner by using less flour.