From 1913:
Mash a pint of boiled shelled peas while hot, with salt and pepper to taste, and a tablespoon of melted butter. Beat in a cup of milk, two beaten eggs, and five tablespoons of flour which you have sifted with a teaspoon of baking powder; whip well and bake on a griddle as you would pancakes of any kind. A soap stone griddle is the best always.