Pancakes

Ingredients

• three ounces of flour
• half a saltspoonful of salt
• two eggs
• a dessertspoonful of milk
• half a pint of milk
• a piece of lard the size of a nut
• about fifteen drops of lemon juice
• a teaspoonful of moist sugar

Method

1. 1

   Mix flour and salt.

2. 2

   Add eggs and milk, stirring until smooth.

3. 3

   Let stand.

4. 4

   Heat lard in a frying pan, pour in batter, and fry until light brown on both sides.

5. 5

   Serve with lemon juice and sugar.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 44. The excerpt below is the record exactly as published.

PANCAKES. TAKE three ounces of flour and put it in. a basin. Add half a saltspoonful of salt, and mix it well into the flour. Break two eggs into the flour, and add a dessertspoonful of milk, and mix all well together with a wooden spoon. Stir in gradually half a pint of milk, making the mixture very smooth. Let this mixture stand before frying it into pancakes.. Put a frying-pan on the fire, and put into it a piece of lard the size of a nut, and let it get quite hot, but it must not burn. Pour into the frying-pan two large tablespoonfuls of the batter, and let it run thinly all over the pan. When the pancake has become a light brown on one side, shake the pan, and toss the pancake over, to brown the other side the same.. Stand a plate in front 108 — PANCAKES— continued. of the fire to heat. When the pancake is fried, turn it on to the heated plate, squeeze about fifteen drops of lemon juice, and sprinkle a teaspoonful of moist sugar

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