Taste from the past
Pancake recipe from 1879 newspaper
Take three eggs and stir them into a pint of milk; add a good pinch of salt and enough prepared flour to make it into a thick, smooth batter.
Fry in boiling fat till nearly done; roll over on the other side; drain, and serve very hot with lemon and powdered loaf-sugar.
The feat of tossing the pancakes in the pan requires dexterity; but is not difficult if the batter is very light.