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Watch: These Cornmeal Pancakes Were the Hot Brunch Dish of the 18th Century

Maple syrup was still the go-to topping then, too

Americans love brunch. It's the perfect way to kick off #SundayFunday and get rid of that hangover from one too many on Saturday night. And if you aren't eating some sort of egg dish smothered in hollandaise, there's a good chance you're soaking up those mimosas and bloody marys with a nice stack of pancakes. But what if you were transported back in time to the 18th century? What dish would you crave to help you recover from a long night at ye olde tavern?

As it turns out, you'd still be eating pancakes, just in a slightly different form. In this video, our host, who is appropriately dressed for the period, executes a recipe for "Indian slapjacks" (hopefully a modern restaurateur would consider changing the name). It's from Amelia Simmons' 1796 cookbook American Cookery, and instead of being light and fluffy, these old-school pancakes are more textured due to the inclusion of cornmeal and a lack of leavening products. How do they taste?

"These are nice an flat, and they have a wonderful texture to them that you might not be used to as a pancake, but a very nice texture," says the video's host. "A great little corn flavor and, of course, butter and maple syrup — you can't go wrong with that."