In order to get close to how these might have tasted in Locke's time, one shouldn't be using modern white flour which is a 19th century development. Using (stone-milled) whole wheat might come closer to how things were in the 17th century. (Also better for your glucose levels)
If you want it on the cheap, go purchase Atta at your local Indian convinence store. Similar for stone milled cornflour (I've found Hispanic store prices have been going up lately compared to Asian stores)
Texture-wise it should be very different due to how the gluten will develop. Taste-wise you are probably right. It’s mostly a substrate for the butter and syrup.
