Exeter Pancakes

Ingredients

• the yolks and whites of three eggs
• one dessert-spoonful of Vienna flour
• the same of castor sugar
• half a pint of whipped cream
• flavoured with ratafia

Method

1. 1

   Whisk separately the yolks and whites of the eggs, stir in the flour and sugar gradually until smooth.

2. 2

   Mix in the whipped cream, pour into well-buttered saucers, and bake in a moderate oven for twenty minutes.

3. 3

   Arrange the pancakes with preserved cherries in syrup between each and sprinkle sugar over all.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 59. The excerpt below is the record exactly as published.

Exeter Pancakes Whisk separately the yolks and whites of three eggs, stir into them gradually one dessert-spoonful of Vienna flour and the same of castor sugar. When smooth, mix in half a pint of whipped cream flavoured with ratafia

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