Griddle Cakes of Unbolted Wheat (1847)

Today's recipe come from "Miss Beecher's domestic receipt book : designed as a supplement to her treatise on domestic economy." Originally published in 1847, the 3rd edition was in print until 1860. 

Here is a transcription of the recipe which can be found on page 95 of the text.

Griddle Cakes of Unbolted Wheat
A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with water or sweet milk, in which is disolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour.
These are better and more healthful cakes than buckwheat.

Modern interpretation:

4 cups of whole wheat flour
1 tsp salt
4 cups water or milk*
1 tsp of baking soda
3 tbsp of molasses

*sweet milk is regular milk, sour milk is buttermilk

I prepared this recipe by cutting it in four (so 1 cup of flour, 1/4 tsp of salt, etc.) This makes 5 or 6 medium pancakes. I have used water instead of milk every time I have made it, just for convenience. In the past, I have substituted brown sugar for molasses such that I can have all the dry ingredients pre-mixed and just add water.

I have not included instructions for making it up with yeast, as I have never tried it. Let me know if you do!

This flour to water ratio makes a thinner pancake, which seems to have been the norm at the time. It is half way between modern fluffy pancakes and a crepe. But, as the actual amount of liquid is not specified, feel free to experiment and find what works for you!

Top with molasses, maple syrup, or whatever you prefer! This is a wonderfully simple recipe that is tasty and easy to prepare. Definitely a win in my book!