Cream Pancakes

Ingredients

• the whites of three eggs
• the yolks of four
• 1 teacupful of Cream
• a piece of butter about the size of an egg
• a little sugar
• serve with lemon and caster sugar

Method

1. 1

   Make a batter with egg whites and yolks, whisk well, add cream, sugar, and flour to make batter.

2. 2

   Fry in boiling fat for about five or six minutes on each side.

3. 3

   Serve with lemon and sugar.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 548. The excerpt below is the record exactly as published.

Cream Pancakes.- -Make a batter with the whites of three eggs and the yolks of four ; put them into a basin, and whisk them well, then add 1 teacupful of Cream, a little sugar, and enough flour to make the batter ; a piece of butter about the size of an egg may be added with advantage. Put this, in small quantities at a time, into a frying-pan with plenty of boiling fat in it, and fry for about five or six minutes, first one side and then the other, turning when the top is set. When done, take them out, and serve with lemon and caster sugar

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