Pancakes

Ingredients

• 3 good tablespoons flour
• 2 eggs
• 4 tablespoons milk
• 1 dessertspoon sugar
• 1 large tablespoon butter, lard or ground nut oil
• (A few drops of vanilla, whisky or brandy if possible)

Method

1. 1

   Sift the flour through the sieve and see that it is quite dry.

2. 2

   Break the eggs, separate the whites from the yolks and beat up the whites to a stiff snow.

3. 3

   Mix the flour and milk in the small pudding basin, add the yolks of the eggs and the sugar and stir to a smooth paste.

4. 4

   Lastly add the beaten whites and the flavouring if you have any.

5. 5

   Let this mixture stand if possible for an hour or two before using.

6. 6

   Have a good fire burning and the small frying pan very clean.

7. 7

   Melt in it just enough butter, lard or oil to well grease the pan.

8. 8

   As soon as it begins to sing, pour in a small tablespoonful of the mixture and move the pan about so that the bottom is entirely covered with a very thin layer of paste.

9. 9

   When the pancake begins to set, keep the edges free from the pan with a knife and shake lightly to prevent the pancake from sticking.

10. 10

    When both sides are yellow in the centre and brown around the edges, the pancake is done.

11. 11

    Slip it on a hot plate and keep it near the fire.

12. 12

    For each new pancake, melt a little more butter, lard or oil in the pan.

13. 13

    Serve them piled up with halves of lime, native honey or jam.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 66. The excerpt below is the record exactly as published.

Pancakes. (I). 3 good tablespoons flour. 2 eggs. 4 tablespoons milk (if Ideal, tablespoon to the rest of water). 1 dessertspoon sugar. 1 large tablespoon butter, lard or ground nut oil. (A few drops of vanilla, whisky or brandy if possible)

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