[voidpointer]

In order to get close to how these might have tasted in Locke's time, one shouldn't be using modern white flour which is a 19th century development. Using (stone-milled) whole wheat might come closer to how things were in the 17th century. (Also better for your glucose levels)

[twic]

In Brittany they make pancakes with buckwheat flour, and they are absolutely delicious:

https://www.seriouseats.com/savory-buckwheat-crepes-galettes...

[red-iron-pine]

also popular in Quebec

[alephnerd]

> (stone-milled) whole wheat

If you want it on the cheap, go purchase Atta at your local Indian convinence store. Similar for stone milled cornflour (I've found Hispanic store prices have been going up lately compared to Asian stores)

[throwup238]

Drowned in butter and real maple syrup there is little difference in taste. You just have to adjust the hydration in the recipe.

[voidpointer]

Texture-wise it should be very different due to how the gluten will develop. Taste-wise you are probably right. It’s mostly a substrate for the butter and syrup.

[Exoristos]

They removed the bran, just not the germ. An equivalent today might be white flour with a little added wheat germ.