Batter for Pancakes and Yorkshire Pudding

Ingredients

• 1/2 lb. flour
• 1/2 pint milk
• 1 egg
• Pinch of salt

Method

1. 1

   Put the flour and salt into a basin.

2. 2

   Make a hole in the centre, drop in the egg and gradually work in the milk with a whisk or wooden spoon, until a thin creamy consistency is obtained.

3. 3

   Beat well.

4. 4

   This batter is improved by allowing to stand for 4 hours before being used.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 18. The excerpt below is the record exactly as published.

Batter for Pancakes and Yorkshire Pudding + Ib. flour. 4 pint milk. i egg; Pinch of salt. Method.—Put the flour and salt into a basin. Make a hole in the centre, drop in the egg and gradually work in the milk with a whisk or wooden spoon, until a thin creamy consistency is obtained. Beat well. This batter is improved by allowing to stand for 4 hour before being used. 46 PUDDINGS 47 To Fry PANCAKES Method.—When frying a number of pancakes it is convenient to have a small pan of melted lard on the side of the cooker. Put a little melted lard in the frying-pan and heat it until it smokes. Pour in just enough batter to cover the bottom of the pan. Cook until it is a light brown on one side, toss and cook the other side, turn the pancake on to sugared paper, roll up, serve with quartered lemon. MHalfa pint of milk should make sufficient batter for 10-12 pancakes. E To Cook YORKSHIRE PUDDING Number 7. Time go minutes. Shelf 3rd. Method.—Put about 2 ozs. dripping in the baking tin and put it into the oven to get smoking hot. Pour in the batter and bake ina hot oven for about 40 minutes. Bread and Butter Pudding Number 4. Time 30 minutes. Shelf 3rd. 3 slices of thin bread ‘1 tablespoonful sugar. and butter. 2 tablespoonsful sultanas $ pint milk. or currants. 1 egg

Cook this with the app: pantry check, scaling, and the assistant.