Pancakes

Ingredients

• a small portion, about the size of a walnut, of dripping
• the batter from the same recipe as Yorkshire pudding

Method

1. 1

   Melt dripping in a frying pan until smoking hot.

2. 2

   Drain away the fat and rub the pan with soft paper.

3. 3

   Heat fresh fat, pour in enough batter to coat the bottom of the pan.

4. 4

   When set, loosen with a knife and turn over.

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 22. The excerpt below is the record exactly as published.

pancakes, eggs and bacon, sausages, or liver and bacon, steaks of cod, pieces of cold plum pudding, bubble and squeak , cold potatoes. It is best to devote two lessons to shallow frying, and show the pupils how to coat a steak or fish, or even sausages, with egg and crumb. An excellent way of using cold potatoes at a frying lesson is as follows : Mash some cold potatoes with salt and a very little onion. Make some bacon fat hot in a frying pan and pour the potatoes in en bloc; allow them to brown nicely, turn them on to a hot dish, and serve with fried bacon for breakfast or high tea. The best way to teach children to fry pancakes is to teach them to mix the batter from the same recipe as Yorkshire pudding. A small portion, about the size of a walnut, of dripping

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