French Pancakes

Ingredients

• Beat five eggs very light
• add two tablespoonfuls of melted butter
• one and one-half pints of milk
• enough wheat flour to make a good batter
• two teaspoonfuls of baking powder
• spread quickly with fruit jelly
• sprinkle with powdered sugar

Method

1. 1

   Beat eggs, add melted butter, milk, and enough sifted flour with baking powder to make a good batter.

2. 2

   Melt butter in a frying pan, pour in batter, and brown on both sides.

3. 3

   Spread with fruit jelly, roll up, and serve sprinkled with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 145. The excerpt below is the record exactly as published.

one teaspoonful of baking powder and a half-teaspoonful of salt. Mix two well-beaten eggs with 254 cuptuls of sweet milk and thoroughly blend all together. Grease the griddle, drop the batter on in large spoonfuls and spread a teaspoonful of blueberries on each, pressing into the 'cake. Turn, and when brown serve with butter and powdered sugar. Buckwheat Cakes. — One pint milk scalded and cooled, one-half tea- spoonful salt. When lukewarm add one-fourth of a yeast cake which has been dissolved in a little warm water; one cup buckwheat flour and one cup white flour. Let rise over night. In the morning stir in one-fourth teaspoonful of soda and one tablespoonful molasses. Beat vigorously before cooking. Mixed Buckwheat Cakes.— Sift together two cupful* of buckwheat. ^■v lea THE RURAL COOK BOOK. one cupful of rolled oats, one cupful of cornmeal, one scant teaspoonfnl of salt. Mix to a pour batter, with equal parts of milk and water, add one-third of a cake of compressed yeast, cover and stand in a warm place over night; before baking add one-third of a teaspoonful of soda dissolved in hot water. These are good and easy of digestion. Ctumb Croquettes. — Melt a tablespoonful of butter in a frying paa and add a tablespoonful of Hour ; a cupful of sweet milk, and salt aod pepper to season. Cook until it thickens, then add one beaten egg. Re- move from the lire and mix in bread crumbs until the mixture is thidc Make into balls and let get cold Roll in egg and crumbs; fry in deep fat like other croquettes. a Crumb Pancakes.— Two cupfuls sour miik, one-half teaspoonful soda, two cupfuls stale bread crumbs, two eggs, two cupfuls flour, two levd teaspoonfuls baking powder, pinch of salt. Soak bread crumbs in the milk over night, add jl is solved soda; if one has stale Johnny cake a change may be made by using one cupful bread crumbs and one cupful Johnny cake crumbs. In the morning add the eggs, well beaten, then sift in the flour and baking powder. It may be that two cupfuls of floor will not be needed to make a suitable batter; use just enough. French Pancakes. — Beat five eggs very light, add two tablespoonfuls of melted butter, one and one-half pints of milk, and enough wheat flour, sifted with two teaspoonfuls of l^ing powder, to make a good batter. About a quart of flour will be needed. Melt a little butter in a large frying pan, and pour the batter into this. When brown on tntc side, turn carefully and brown on the other. When done, spread quicHy .-'^ with fruit jelly, and roU up as you would a sheet of music. Transfer carefully tb a very hot dish, sprinkle with powdered sugar

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