Pancakes

Ingredients

• two teaspoonsful of fine flour
• a little salt
• the yolks of four eggs
• the whites of two eggs
• a few drops of orange-flower water

Method

1. 1

   Mix flour and salt in a basin.

2. 2

   Add yolks and beaten whites of eggs, and orange-flower water if desired.

3. 3

   Heat a buttered omelette pan, pour in a small amount of batter, and let it spread.

4. 4

   Cook until golden on both sides.

5. 5

   Serve stacked with sugar sprinkled on top.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 155. The excerpt below is the record exactly as published.

PANCAKES. 3S5 Pancakes. Put in a basin two teaspoonsful of fine flour, and mix in a little salt. Mix in the yolks of four, the whites of two eggs, well beaten ; and add a few drops of orange-flower water, if liked. Have ready a small omelette pan with a coating of butter. Take care to keep the quantity of paste you put in the pan very small. Let it spread itself over the pan, and after a minute or two turn on the other side ; roll it up and put on a dish in front of the fire ; then make another, and so on till all the material is used up. The pancakes must be placed on a napkin, three in a row, and three across them ; a sprinkling of sugar on the top. Batter for pancakes should be made a couple of hours before using. Lard or clarified fat burns less easily than butter ; only a small piece should be put into the frying-pan at once, fresh being added for each pancake. About half a teacupful of batter is sufficient for one. Tipsy Cake. Mix a tumbler of sherry, and a wine-glass of brandy. Line a glass dish with sponge cakes, and saturate them with the above mixture. Then cover with a layer of macaroons and saturate them. Cover with apricot jam ; then a layer of custard ; then strawberry jam. Finally place whipped cream on the top. A souffle dish C C 386 NEAPOLITAN CAKE. may be used instead of a glass dish. In helping, use a long-handled spoon and go to the bottom, so that some of each ingredient is given to each guest. Neapolitan Cake. I lb. flour ; 10 ozs. sweet almonds and 4 ozs. bitter almonds ; The peel of two small lemons ; I lb. pounded sugar ; 1 lb. good butter ; The yolks of four eggs

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