Fadges (Irish Pancakes)

Ingredients

• ½ pint of milk
• 3 ounces of butter
• 1 pound of whole wheat flour
• a pinch of salt

Method

1. 1

   Boil milk and butter, add flour and salt, and beat well.

2. 2

   Roll out thick, cut into squares, and cook on a griddle, turning often for 1.5 hours.

3. 3

   Serve with butter or preserves.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 65. The excerpt below is the record exactly as published.

a pint of milk and set aside. Beat the yolks of 4 eggs, add the 196 With a Saucepan over the Sea rest of the milk, i spoonful of melted butter, and 2 ounces of sugar. Stir on the fire until thick but not boiling, cool it, add 2 tablespoonfuls of chopped candied peel, a little cinnamon, )( pound of stale, crushed macaroons, and a spoonful of orangeflower water. Finally, add the white of a well-beaten egg and 2 whole eggs. Pour into a buttered dish, bake until brown, and roll up, with a filling of apricot, green gage, or gooseberry jam. Glaze the top with sugar before serving. CURRANT PANCAKES. (England.) Infuse the thin rind of a lemon in i pint of warm milk, on the fire, strain it, add 2 ounces butter, 2 ounces of sugar, stir, and add 8 ounces of flour mixed with 6 beaten eggs and 2 table- spoonfuls of water, and a tablespoonful of rum or brandy. Stir in lightly i cup of cleaned and dried currants, fry on a griddle, and dust with sugar. FADGES. (Irish Pancakes.) Boil }i pint of milk and 3 ounces of butter, stirring to prevent burning. Take off, add i pound of whole wheat flour and a pinch of salt

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