Pancakes with Syrup

Ingredients

• four eggs
• four tablespoonfuls of flour
• two ounces of warmed butter
• one ounce of sugar
• half a pint of warmed milk
• two tablespoonfuls of well-washed currants
• the same quantity of sultanas
• a small quantity of grated lemon peel
• a few tablespoonfuls of sweetened milk

Method

1. 1

   Prepare batter with eggs, flour, butter, sugar, and milk.

2. 2

   Fry pancakes in butter until browned on both sides.

3. 3

   Mix yolks with sour cream, currants, sultanas, and lemon peel.

4. 4

   Spread over pancakes, roll, place in a buttered dish, moisten with sweetened milk, and bake until browned.

5. 5

   Serve hot with syrup.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 259. The excerpt below is the record exactly as published.

Pancakes with Syrup.) Prepare a pancake batter with four eggs, four table- spoonfuls of flour, two ounces of warmed butter, one ounce of sugar, and half a pint of warmed milk. Put a lump of butter into a frying pan, melt it, then pour in a thin layer of the batter. Fry until browned on one side, then turn it over and brown the other. Continue in this way until all the pancakes are cooked, putting more butter into the pan when required. Beat the yolks of four eggs, and mix them with half a pint of sour cream ; then put in two tablespoonfuls of well-washed currants, the same quantity of sultanas, and a small quantity of grated lemon peel. Spread the mixture over the pancakes, roll up lightly, lay them in a buttered dish, moisten with a few tablespoonfuls of sweetened milk

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