This morning I decided to start my day trying out the recipe I found for wartime pancakes. It was printed in the Lincoln Journal Star in Lincoln Nebraska on May 17, 1918. Mrs J. Wong won first place in the contest, so I chose her recipe to try. I’ve never made pancakes without eggs, but with only 4 ingredients, it was extremely simple to make. I didn’t have buttermilk, but I did add 2 tablespoons of vinegar to my whole milk and let it sit for 5 minutes.
The recipe created a batter that was similar to what I was familiar with. I used a 1/3 cup measuring cup to portion the batter onto my griddle.
They cooked up very similar to what I am familiar with. They were also very easy to flip over. They are a dense pancake that to me felt like cornbread in pancake form. They were very tasty and all three of my kids loved them. The recipe made 12 pancakes. I don’t think it’s a recipe that I would make often, but in a pinch if you don’t have eggs, this is a tasty option.
Eggless Cornmeal Pancakes
An egg free pancake recipe from 1918.
Credit: Mrs. J Wong
Ingredients
- 2 cups buttermilk
- 2 cups cornmeal
- 1 ½ tsp baking soda
- 1 cup white flour
Directions
- Dissolve the baking soda in the milk
- Add cornmeal and flour and stir well
- Bake on a smoking hot griddle
