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Cerealine Cakes

Place in a basin quarter of pound cerealine flour, break in two eggs, add half ounce powdered sugar, half pint cold milk and one saltspoon salt; briskly whisk up for five minutes; add one teaspoon baking powder; gently mix for half minute. Heat in a large frying pan one tablespoon melted butter, then drop in, with a ladle, butter to make four separate cakes two and half inches in diameter each. Cook for one and a half minutes on each side. Dress on a hot dish, then proceed to prepare eight more in a similar way and send to the table with maple syrup separately.