Recipe: Feather Griddle Cakes (with Yeast)

Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted BUTTER, a level teaspoonful of soda and flour enough to make the consistency of Pancake batter; let stand twenty minutes, then bake.

This is a convenient way, when making sponge for Bread over night, using some of the sponge.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)