Pancakes
From Cookery for every household, 1914
Serves 1
Use a clean frying pan. Season if new. Can add more eggs or butter for richness.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 679. The excerpt below is the record exactly as published.
half a gill or so oi batter. If the fat is hot enough the Pancakes batter will run all over the pan at once, whereas if it has not quite reached the required heat, the pan may have to be tilted a little to get the batter to cover it properly. Allow it to rest for a minute or two until set and nicely browned on the under side, then slip a broad-bladed knife round the edges, and either toss the pancake over or turn it with the knife. Brown on the other side, then slip the pancake on to sugared paper, strew sugar over it, sprinkle with lemon or orange juice, and roll up. Keep this pancake hot on a plate placed over hot water until the rest are cooked. Each pancake will require a little fresh fat added to the pan. Serve them very hot, and as quickly as possible, and send cut lemon or orange to table with them. Notes. — For pancakes, choose a perfectly clean frying or omelet pan. If it is a new one, or one which has been out of use for some time, it ought to be seasoned, or the first pancake will be sure to stick. To do this, put some lard
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.