Pancakes

Ingredients

• 1 pint flour
• 6 eggs
• 1 saltspoon salt
• 1 teaspoon Royal Baking Powder
• and milk to make a thin batter

Method

1. 1

   Add the baking powder to the flour, beat the whites and yolks of eggs separately; add the yolks, salt, 2 cups milk, then the whites and the flour alternately with milk, until the batter is of right consistency.

2. 2

   Run 1 teaspoon lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly.

3. 3

   Roll pancake up like a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake.

4. 4

   Keep hot over boiling water.

5. 5

   Send half a dozen to table at a time.

6. 6

   Serve with sauce, jelly, or preserves.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 22. The excerpt below is the record exactly as published.

Pancakes. — 1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal Baking Powder, and milk to make a thin batter

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