The inclusion of baking powder indicates that these are American-style pancakes, which are thick and eaten in stacks, often topped with butter and maple syrup. In comparison, British pancakes and French crepes are much thinner and don’t use leavening agents (read more about the differences here).
Grandmother used to tell me about her encounters with American foods through Mrs Armstuz of the YWCA, and quite possibly, American-style pancakes were among those foods.
Unfortunately, this is another one of those recipes where there are no instructions and only very vague quantities (the ‘teacup’ is my grandmother’s own measurement based on our cups at home, and most of those from that old set have broken and been thrown away over the decades). So you might want to refer to other recipes for American pancakes, such as this, this or this.