Pancakes

Ingredients

• more or less butter
• particularly eggs
• Herbs may be added.
• a thin layer of apricot-jam
• a thin layer of potato-souffle batter

Method

1. 1

   Fry pancakes crisp and serve immediately.

2. 2

   For variations, add bruised ratafias, cream, or jam.

3. 3

   Stack pancakes with layers of apricot jam and potato-souffle batter, then bake for half an hour.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 248. The excerpt below is the record exactly as published.

pancakes, to be relished by their inherent virtue, which is great, should receive only slight addition of flavour, such as a little lemon-juice and powdered sugar. By strong pre- serves they would be overtoned, and their specificity would PANCAKES AND KRAPFEN 393 be extinguished. Cr&pc is perhaps related to the German Krdjjfel, Krapjcn, which in the north of Germany are also called pancakes. Pancakes should be fried crisp, and not pasty or flabby ; for this reason they should not be kept covered, but eaten as soon as possible after having left the pan. The batter or dough can be fermented like that of waffles, or Krilpfel, with more or less butter, and particularly eggs. Herbs may be added. In this and other manners pancakes may he varied, c.(j., hy the addition of bruised ratafias, and of cream, by spreading apricot-jam over them and rolling them up. They may also be made compound by adding over each pancake, as it is finished, a thin layer of apricot jam, and over this a thin layer of potato-souffle batter

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