For them she used, 1 cup flour, 5 fresh eggs, 1/2 cup milk.
The yolks of 5 eggs were broken into a bowl and lightly beaten.

Then milk and flour were added gradually to form a smooth batter.

Lastly, the stiffly-beaten whites of eggs were added.

Large spoonfuls were dropped on a hot, well-greased griddle, forming small cakes, which were served as soon as baked.

These cakes require no baking powder.
Their lightness depends entirely on the stiffly-beaten whites of eggs.
"FRAU SCHMIDT'S" GRIDDLE CAKE RECIPE The Professor's wife gave Mary this cheap and good recipe for griddle cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting.