Brian Honan
A little history lesson: in the early 1900’s manufacturers changed their formula for baking powder. If you look at your can of baking powder today, you will see the words ‘double acting’ under the label. This recipe is from before baking powder was double acting. If you reduce the amount by 1 tsp, you will get beautiful, fluffy pancakes that are not ‘too salty’, or, as I taste it, tinny.  I learned this after trying many vintage cookbooks as a young person. Failing to get the flavor I wanted, my mother explained the history of this ingredient. Hope this helps out.