Rubette
I've used this recipe many times because it's the exact same recipe that's in my own  cookbook that I've had for 20 years. So, yes, it's an old recipe. I usually double it for my family of 5, and sometimes I'll add blueberries to it as well. I've never heated up the milk, I just let it sit for a few minutes while mixing up the dry ingredients, then whisk in the melted butter right before adding it to the dry ingredients. If you have the time, I highly recommend making this batter early in the day or the night before and refrigerating it. You'll get better results in the morning by letting the batter rest for a few hours or overnight.