Pancakes

Ingredients

• two tablespoonfuls of flour
• a quarter of a pint of milk
• each egg
• a little salt

Method

1. 1

   Whisk the eggs thoroughly, then add flour and beat until free from lumps.

2. 2

   Add milk or cream.

3. 3

   Fry in a clean, hot frying-pan with melted fat, ensuring the batter is thin and covers the pan.

4. 4

   Turn when set and browned.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1078. The excerpt below is the record exactly as published.

Pancakes. — The batter for pancakes is best when made an hour or two before it is wanted for use. It should be quite smooth, and of the consistency of thick custard. The eggs PAN (501 ) PAN should first be ^^^hisked thoroughly, the yolks and whites separately, the flour should then bo added, and when it has been beaten until it is quite free from lumps, the milk or cream should be put in. In making plain pancakes, two table-spoonfuls of flour and a quarter of a pint of milk should be allowed to each egg. If a larger proportion of eggs be used, less flour will be required. The fire over which pancakes are fried should be clear and bright, and the frying-pan scrupulously clean and hot. In order to insure this, it is best to melt a little fat in it, then pour it away, wipe the inside quickly round with a dry clean rag, put in a little more fat, and afterwards pour in the batter, which should cover the pan entirely, and be as thin as possible. The edges of the pancake should be kept free from the pan with a knife, and the pan must be shaken lightly, to prevent sticking. When the batter is set, and the under side of the pancake nicely browned, the pan should be taken hold of at the end of the handle, and lightly jerked upwards, so as to turn the pancake completely over, and in a minute or two it will be ready for serving. If any difficulty is found in throwing up the pan- cake, it may be turned with a slice, or cut in two, and then turned. Pancakes may be dished in various ways, either flat, with sugar sifted between, or roUed and piled on a hot napkin, or placed side by side in a dish. Lemon and sugar are generally sent to table with them, and they should be served as hot as possible ; they may be flavoured according to taste. A few chopped apples, or a tea-spoonful of dried currants, is sometimes mixed with the batter, or sprinkled upon it when it is set in the pan, and another thin coating of batter poured over ; and pancakes thus made are called apple or currant pancakes. Pancakes are much more easily fried in a smaU pan than in a large one. Time to fry, five minutes. Probable cost of batter, 8d. per pint. Sufficient for three or four persons. Eecipes for the following pancakes will be found under their respective headings : — American Pancakes, French Apple ,, Plain Apple vtitu Custard „ Rissoles Cream „ Eose- currant coloured French „ Scotch Ginger ,, Snoav Indian „ Stuffed Irish ,, Windsor Leipzig ,, Without New England Eggs or Milk Oxford Polish Pancakes a la Creme Eice. Pancake Balls Pancakes (another way) . — Break three eggs in a basin, add a little salt

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