Pancakes

Ingredients

• Half a pint of batter
• some lard

Method

1. 1

   Take the same batter as for Yorkshire Pudding, and let it stand for some time before it is wanted.

2. 2

   When ready to use pour it into a jug.

3. 3

   Put some lard into a small saucepan to get hot, and pour about a teaspoonful of this hot lard into the frying pan for each pancake.

4. 4

   Then pour a thin layer of the batter into the pan, and cook it gently until set and brown underneath.

5. 5

   Then take up the pan, give it a shake to see the pancake is free, and give it a sharp toss so as to turn the pancake over.

6. 6

   Then cook for half a minute, and turn it out on to a paper covered with castor sugar.

7. 7

   Squeeze some lemon juice over and fold up quickly.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 25. The excerpt below is the record exactly as published.

pancakes. Take the same batter as for Yorkshire Pudding, and let it stand for some time before it is wanted. When ready to use pour it into a jug. Put some lard into HOT PUDDINGS. 73 a small saucepan to get hot, and pour about a tea- spoonful of this hot lard into the frying pan for each pancake. Then pour a thin layer of the batter into the pan, and cook it gently until set and brown under- neath. Then take up the pan, give it a shake to see the pancake is free, and give it a sharp toss so as to turn the pancake over. Then cook for half a minute, and turn it out on to a paper covered with castor sugar. Squeeze some lemon juice over and fold up quickly. Half a pint of batter

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