French Pancakes

Ingredients

• 1 pint milk
• 2 eggs
• 1 tablespoon sugar
• 1 cup flour
• 1 teaspoon Royal Baking Powder
• 1 cup cream
• pinch salt

Method

1. 1

   Prepare as for English pancakes; spread each with preserves, roll up, sift over sugar, and glaze with a red-hot poker.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 17. The excerpt below is the record exactly as published.

2 eggs, V/i pints milk. Sift together flour, sugar, salt, and powder; add beaten eggs and milk, mix into smooth batter that will run in rather continuous stream from pitcher. Bake on good hot griddle rich brown color, in cakes large as tea saucers. Serve with maple syrup. Pancakes. — 1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal Baking Powder, and milk to make a thin batter. Add the baking powder to the flour, beat the whites and yolks of eggs separately ; add the yolks, salt, 2 cups milk, then the whites and the flour alternately with milk, until the batter is of right consis¬ tency. Run 1 teaspoon lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll pancake up like a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake. Keep hot over boiling water. Send )4 dozen to]table at a time. Serve with sauce, jelly, or pre¬ serves. English Pancakes. — 1 pint milk, 2 eggs, 1 tablespoon sugar, 1 cup flour, 1 teaspoon Royal Baking Powder, 1 cup cream, pinch salt. Sift flour, salt, and powder together; add to it eggs beaten with sugar and diluted with milk and cream; mix into thin batter. Have small round frying-pan; melt little butter in it; pour about y2 cup batter in it, turn pan round, that batter may cover the pan, put on hot fire ; turn it and brown other side. Butter each and roll it up; sprinkle with powdered sugar. French Pancakes

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