batter will run all over the pan at once, whereas if
it has not quite reached the required heat, the pan
may have to be tilted a little to get the batter to
cover it properly. Allow it to rest for a minute or
two until set and nicely browned on the under side,
then slip a broad-bladed knife round the edges,
and either toss the pancake over or turn it
with the knife. Brown on the other side, then slip
the pancake on to sugared paper, strew sugar
over it, sprinkle with lemon or orange juice, and
roll up. Keep this pancake hot on a plate placed
over hot water until the rest are cooked. Each
pancake will require a little fresh fat added to the
pan. Serve them very hot, and as quickly as
possible, and send cut lemon or orange to table
with them.
Notes. — For pancakes, choose a perfectly clean
frying or omelet pan. If it is a new one, or one
which has been out of use for some time, it ought
to be seasoned, or the first pancake will be sure to
stick. To do this, put some lard✪ Pancakes into the pan, and
heat it until it begins to turn brown ; then pour
it away, and wipe the pan well with a soft cloth
or with pieces of paper. Then add fresh lard to
fry the pancake. A little salt heated in the pan
is also a good thing for cleaning it. The pancakes
may be made richer by adding more eggs to the
batter, and keeping back some of the milk, or one
ounce of butter melted may be added. They
may be varied by spreading them with some
nice jam before rolling them up, and sprinkling
them with sugar, either plain or flavoured. Or
they may be sprinkled with vanilla chocolate
powder, one pancake put flab on the top of the
other, leaving the last one plain, and served with
cream. Instead of milk, half beer and half tepid
water may be used for mixing the batter, and a
little rum or liqueur may be added.
Sufficient for 4 or 5 persons. Probable cost, Id.
1890. Apple Pancakes
2 apples. 2 or 3 eggs. I 2 table-sps. flour.
2 table-sps. sugar. | Juice of i lemon✪ Apple Pancakes.
Put the yolks of eggs and sugar into a basin and
cream them together with a wooden spoon. Peel
the apples and either grate or chop them finely.
Add them to the yolks and sugar, along with the
flour and lemon juice. Mix together and stir in the
stiffly beaten whites of eggs at the last. Make
small pancakes with tins mixture as directed above,
and serve them one on the top of the other well
dredged with sugar.
Sufficient for 3 or 4 persons. Probable cost, 6 d.
1891. Meringued Pancakes with Apples
(Pannequets Meringues aux Pommes)
Pancake batter. 1 oz. sugar. Flavouring.
2 or 3 apples. 2 whites of eggs.
1 oz. butter. \ lb. sugar. Vanilla✪ Meringued Pancakes with Apples.
Page 680 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
batter will run all over the pan at once, whereas if it has not quite reached the required heat, the pan may have to be tilted a little to get the batter to cover it properly. Allow it to rest for a minute or two until set and nicely browned on the under side, then slip a broad-bladed knife round the edges, and either toss the pancake over or turn it with the knife. Brown on the other side, then slip the pancake on to sugared paper, strew sugar over it, sprinkle with lemon or orange juice, and roll up. Keep this pancake hot on a plate placed over hot water until the rest are cooked. Each pancake will require a little fresh fat added to the pan. Serve them very hot, and as quickly as possible, and send cut lemon or orange to table with them.
Notes. — For pancakes, choose a perfectly clean frying or omelet pan. If it is a new one, or one which has been out of use for some time, it ought to be seasoned, or the first pancake will be sure to stick. To do this, put some lard into the pan, and heat it until it begins to turn brown ; then pour it away, and wipe the pan well with a soft cloth or with pieces of paper. Then add fresh lard to fry the pancake. A little salt heated in the pan is also a good thing for cleaning it. The pancakes may be made richer by adding more eggs to the batter, and keeping back some of the milk, or one ounce of butter melted may be added. They may be varied by spreading them with some nice jam before rolling them up, and sprinkling them with sugar, either plain or flavoured. Or they may be sprinkled with vanilla chocolate powder, one pancake put flat on the top of the other, leaving the last one plain, and served with cream. Instead of milk, half beer and half tepid
water may be used for mixing the batter, and a little rum or liqueur may be added.
Sufficient for 4 or 5 persons. Probable cost, Id.
1890. Apple Pancakes
2 apples. 2 or 3 eggs. I 2 table-sps. flour.
2 table-sps. sugar. | Juice of i lemon.
Put the yolks of eggs and sugar into a basin and cream them together with a wooden spoon. Peel the apples and either grate or chop them finely. Add them to the yolks and sugar, along with the flour and lemon juice. Mix together and stir in the stiffly beaten whites of eggs at the last. Make small pancakes with tins mixture as directed above, and serve them one on the top of the other well dredged with sugar.
Sufficient for 3 or 4 persons. Probable cost, 6 d.
1891. Meringued Pancakes with Apples (Pannequets Meringues aux Pommes)
Pancake batter. 1 oz. sugar. Flavouring.
2 or 3 apples. 2 whites of eggs.
1 oz. butter. \ lb. sugar. Vanilla.
Records on this page
PancakesApple PancakesMeringued Pancakes with Apples