Pancakes
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 343. The excerpt below is the record exactly as published.
PANCAKES. Make one quart of batter as for any other pancake, and add one cup of finely chopped apple. The latter must be stirred each time a spoon- ful is taken out in order to equalize it. CREAM PANCAKES. Mix the yolks of two eggs, well beaten, with a pint of cream, two ounces of sifted sugar, a little nutmeg, cinnamon and mace. Rub the pan with a bit of butter and fry the pancakes thin. 393 GRIDDLE CAKES. GREEN CORN CAKES. Six ears grated corn, two eggs, one pint of milk and water, equal parts, one pint of flour, one tablespoonful of butter, a little salt; bake on griddle. HOMINY CAKES. To one pint of warm boiled hominy add a pint of milk or water, and flour enough to make a thin batter ; beat up two or three eggs, and stir them into the batter with a little salt. Fry as any other cakes. RICE GEM CAKES. To one pint soft boiled rice, add a teacup flour, a tablespoonful but- ter, a little salt, two well beaten eggs, milk enough to make a batter. Bake on a griddle or pour in well greased gem-pans. PANCAKES. One cup of sweet milk, tablespoonful of white sugar, one egg, one tablespoonful of butter, one tablespoonful of soda and two of cream tartar
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