Russian Pancakes

Ingredients

• one and one-half ounce of butter
• two ounces of flour
• two ounces of sugar
• two eggs

Method

1. 1

   Grease four breakfast saucers with butter.

2. 2

   Beat the butter to a cream, add the sugar, then the flour.

3. 3

   Beat the eggs until very light and add them quickly to the mixture.

4. 4

   Half fill the saucers with the mixture and bake in a quick oven for twenty minutes.

5. 5

   Turn them out, fold together, and serve with jam or sugar.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 114. The excerpt below is the record exactly as published.

RUSSIAN PANCAKES— FRENCH PUDDING. 171 until boiling. Take the pan from the fire, and when the mixture is almost cold add the cream and vanilla. Break now in a basin the eggs when beaten till very light, pour over them the mixture in the sauce-pan ; pour all back into the pan, return the pan to the fire, and stir the contents until very hot, but do not let it boil. Take the pan again from the fire, and allow the custard to become quite cold ; stir it frequently while it is cooling, to prevent the gelatine settling to the bottom. Dip a mould in cold water, and pour into it the custard, to allow it to set. When set, turn out into a glass dish, and arrange round a little red currant jelly. Russian Pancakes. — One and one-half ounce of butter, two ounces of flour, two ounces of sugar, two eggs

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