Pancakes

Ingredients

• half a pound of flour
• four eggs
• a pint of milk
• a pinch of salt

Method

1. 1

   Make a hole in the middle of the flour, break the eggs into a teacup and drop into the hole.

2. 2

   Pour in a little milk and stir in the flour gradually, adding milk by degrees to avoid lumps.

3. 3

   Beat the batter well, let it rest for two hours.

4. 4

   Butter a frying-pan, heat until the butter smokes, drop in enough batter for one pancake, turn it over, and roll it up.

5. 5

   Dust with sugar and serve with lemon quarters.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 320. The excerpt below is the record exactly as published.

PANCAKES AND FRITTERS. I have already explained Frying in a separate chapter, but I must repeat that in Pancakes and Fritters the preparation of the batter (too often carelessly slurred over) is of great importance. The batter for Pancakes should be made two hours before they are wanted, and only enough for one should be used at a time ; this quantity will be about half a teacupful. Do not wash the pan after making Pancakes, but wipe it like an omelette-pan. Batter for Pancakes. — Take half a pound of flour, four eggs, a pint of milk, and a pinch of salt

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