Eggs and flour became increasingly scarce by early 1917, and where they could be found, they were expensive. Consequently, newspapers and women’s magazines published a range of recipes suggesting substitutes to make these precious ingredients go further.
“Take half a pound of flour, one teaspoonful of Borwick’s Baking Powder and a little salt. Mix well in a dry state. Add one egg and three quarters of pint of milk. Fry quickly over a brisk fire and serve immediately”
Another version calls for
- 8oz self raising flour
- ½ pint milk
- pinch of salt
Mix the flour and the salt. Slowly stir in the milk and beat until a smooth batter. Melt a small piece of dripping or suet in a frying pan and when this is quite hot pour in enough batter to cover the bottom of the pan. In a minute or to give the pan a shake to loosen the half cooked batter, then turn the pancake over with a knife in the pan. First lift a corner to see if the underside is brown. Having browned on both sides place on a hot dish in a neat roll and keep warm until all ready . Serve with golden syrup.