Breakfast Indian Meal Pancakes

indian batter cakes
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

1 qt. Indian meal​

handful of wheat flour​

quart of warm milk​

small tsp. salt​

2 large tbsp. fresh yeast​

3 eggs​

butter​

serve with molasses​

Instructions:

Mix together a quart of sifted Indian meal, (the yellow meal is best for all purposes,) and a handful of wheat flour. Warm a quart of milk, and stir into it a small tea-spoonful of salt, and two large table-spoonfuls of the best fresh yeast. Beat three eggs very light, and stir them gradually into the milk in turn with the meal. Cover it, and set it to rise for three or four hours. When quite light, bake it on a griddle in the manner of buckwheat cakes. Butter them, cut them across, and send them to table hot, with molasses in a sauce-boat.​

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If the batter should chance to become sour before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water; and let it set half an hour longer before it is baked.​

71. indian flat-jacks, no. 2.
(from The New England Economical Housekeeper, and Family Receipt Book, by Esther Allen Howland, 1845)

Ingredients:

1 qt. Indian meal​

1/2 pint flour​

1/2 teacup yeast​

salt​

fat to prevent sticking​

Instructions:

Scald a quart of Indian meal; when lukewarm, stir in half a pint of flour, half a tea-cupful of yeast, and a little salt; when light, fry them in just fat enough to prevent their sticking to the pan.​

72. indian griddle cakes, or flat-jacks, no. 3.
(from The New England Economical Housekeeper, and Family Receipt Book, by Esther Allen Howland, 1845)

Ingredients:

1 pint Indian meal​

1 cup flour​

salt​

ginger​

1 tbsp. molasses​

1 tsp. saleratus​

sour milk​

Instructions:

One pint of Indian meal, one cup of flour, a little salt and ginger, a table-spoonful of molasses, a tea-spoonful of saleratus, sour milk enough to make a stiff batter. Bake or fry them on a griddle, or in a spider, like buck-wheat cakes.​