Pancakes

Ingredients

• Ten ounces of flour
• one quart of milk
• three eggs
• a small tea-spoonful of baking powder

Method

1. 1

   Mix the baking powder, rubbed very fine, and a little salt with the flour, stirring in as much milk as will make it a stiff batter; when beaten smooth, add the remainder of the milk, and lastly, the eggs, well beaten; melt a little butter in a frying-pan; pour in as much batter as will cover the bottom of the pan, to make the pancakes about the thickness of a penny-piece, not thicker; when nearly set, shake the pan round a little, and if the pancake will move freely, turn it over, adding a little more butter; when lightly browned, turn it again, and almost immediately slip it out of the pan on a hot dish, set over a pan or deep dish of boiling water, rolling up each pancake as it is fried, and serve immediately with sugar and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 85. The excerpt below is the record exactly as published.

PANCAKES, SWEET OMELETS AND FKITTEKS. No. 324.— Pancakes. Ten ounces of flour, one quart of milk, three eggs, and a small tea-spoonful of baking powder

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