Pancake

Ingredients

• Three oz. flour
• 2 eggs
• J pint of milk

Method

1. 1

   Put the flour into a basin, make a well in the centre, and drop in the eggs; add the milk gradually, and mix into a smooth batter with a wooden spoon.

2. 2

   Put a small piece of butter in a frying pan and let it get thoroughly hot; pour in enough batter to cover the bottom of the pan, and fry to a pale colour; toss the pancake when the under side is done, onto paper sprinkled with castor sugar; squeeze on lemon juice, and roll up quickly.

3. 3

   Serve with quarter lemon and castor sugar.

Nutrition per serving

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 60. The excerpt below is the record exactly as published.

Three oz. flour, 2 egg*, J pint of milk. Put t into a basin, make a well in the centre, and drop in t) add tho milk gradually, and mix into a smooth hatu wooden *pocn. Put a small piece of butter in a fry and let it get thoroughly hot ; pour in enough batter t cover the bottom of the pan, and fry a pale colour ; or tossing the pancake when the under side i* done, on to paper sprinkled with castor sugar; gqueeze o lemon juice, and roll up quickly, Herve with qua lemon and castor sugar. Sweet Savorin. One lb. of Hungarian flour, 1 gill of milk, 10 oz, oi 7 egg*, J oz, German yeast. Warm the flour in the ov the butter, mix it with the milk, beat up the eggs, cr yeast with a teaapoonful of sugar, and mix ail toget? light dough. Set to rise for one hour. Knead it i lightly, and put into a well-buttered mould with a fi the centre. Bake in a brisk oven from half-an-hour i quarters. When done, turn out, and pour over a ric as for a compote, tilling the centre with the fruit. Golden Pudding, Quarter lb, flour, \ lb. bread crumb*, \ lb, Hugoi suet, J ib, sugar, J lb. marmalade, I egg. Mix all < welL Put in a buttered basin, and boil two and a-hal: Almond Puffs, Two tablespoon fuls flour, 2 oz. butter, 2 oz. castoi 2 oz. desiccated almond*, 4 bitter almonds pounded, Kelt the butter ; stir in the flour, then the sugar and a! Beat up the egg*, and mix in. Pour into small b mould*, and bake in a moderate oven twenty mi nut MISS CAMKHOX'S COOKERY BOOK. 153 Arabian Pudding*. Three tablespooufuls Florador, 12 bitter almonds, 1 pint milk, 3 eggs, 1 ot. sugar. Blanch and pound the almonds, Mid mix them with the Florador. Boil the milk, and pour it over these and let them steep a quarter of an hour. When newly cold, add the sugar, and the e^s well beaten ; mix WL I*ut m a buttered pie-dUn, and bake half an hour. Serve with sugar sprinkled over. Mortimer Padding. Quarter lb. bread crumbs, 2 oz. fresh butter, 2 eggs

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