Pancakes

Ingredients

• Make a batter of two eggs
• two tablespoonsful of flour
• and half a pint of milk
• Put the fat in the pan

Method

1. 1

   Let the fat come to the boil, then place some of the batter in, let it run over the pan, and when cooked on one side, turn over and let cook on the other.

2. 2

   This quantity should be enough for four pancakes.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 48. The excerpt below is the record exactly as published.

Pancakes Make a batter of two eggs to two tablespoons- ful of flour and half a pint of milk. Put the fat in the pan, and let it come to the boil ; then place some of the batter in, let it run over the pan, and when cooked on one side, turn over and let cook on the other. This quantity should be enough for four pancakes, and can be made richer if desired. Serve on a dish- paper with castor sugar over, and garnished with lemon. 325. A Plain Batter Beat together three eggs with a little salt and pepper ; when quite frothy dredge in four tablespoonsful of flour, very slowly beating all PLAIN COOKING 157 the time. Then beat in a pint of milk, and keep beating until it is a smooth paste. 326. Currant Dumplings Chop a quarter of a pound of suet, and add two tablespoonsful of flour

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