French Pancakes

Ingredients

• three eggs
• a cup of milk
• half a teaspoonful of salt
• a teaspoonful of sugar
• half a cupful of flour
• a dessertspoonful of salad oil

Method

1. 1

   Beat whites and yolks of three eggs separately, and to the yolks add a cup of milk, half a teaspoonful of salt and a teaspoonful of sugar.

2. 2

   Pour one-third of this mixture on half a cupful of flour and beat till smooth; add the remainder of the milk, beat well, and put in a dessertspoonful of salad oil and the whites of the eggs.

3. 3

   Heat and butter a small frying pan, cover with a thin layer of the batter; brown and turn.

4. 4

   When a light brown on each side, spread quickly with butter and a tart jelly, roll and sprinkle with powdered sugar in which has been stirred a little ground cinnamon.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 53. The excerpt below is the record exactly as published.

French pancakes re- ferred to above, beat whites and yolks of three eggs separately, and to the yolks add a cup of milk, half a teaspoonful of salt and a teaspoon- ful of sugar. Pour one-third of this mixture on half a cupful of flour and beat till smooth; add the remainder of the milk, beat well, and put in a des- sertspoonful of salad o

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