vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Pancakes
From The hearthstone; or, Life at home, 1883
Serves 1
For lighter pancakes, beat yolks and whites separately, adding whites last.
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 340. The excerpt below is the record exactly as published.
Pancakes. — Eggs, flour, milk; to every egg allow one ounce of flour, about one gill of milk, one-eighth of a saltspoonful of salt. Ascertain that the eggs are fresh; break each one separately in a cup; whisk them well, put them into a basin, with the flour, salt, and a few drops of milk, and beat the whole to a perfectly smooth batter; then add by degrees the remainder of the milk. The pro- portion of this latter ingredient must be regulated by the size of the 33 526 THE hearthstone; or, life at home. eggs, etc. ; but the batter, when ready for frying, should be of the consistency of thick cream. Place a small frying-pan on the fire to get hot; let it be delicately clean, or the pancakes will stick, and when quite hot, put into it a small piece of butter, allowing about half an ounce to each pancake. When it is melted, pour in the bat- ter, about half a teacupful to a pan five inches in diameter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.