1382. PANCAKES, PLAIN.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
if using milk instead of cream
for frying
to serve
Instructions (4)
  1. Mix four ounces of flour with four ounces of pounded sugar, two ounces of bruised raisins, a dessert-spoonful of orange-flower-water, four yolks and two whole eggs, a pint of cream, and a very little salt.
  2. When milk is used instead of cream, two ounces of butter should be added, and must be melted previously to its being mixed in with the batter.
Frying
  1. When about to fry the pancakes, melt about two ounces of butter in a small stewpan, and keep this by the side of the stove; before throwing any of the batter into the pan, first pour a little of the butter over the bottom; fry the pancakes on both sides of a very light-brown colour, pile them one upon another on the dish, and serve immediately.
Serving
  1. Plain pancakes should be eaten with a little lemon-juice and some pounded sugar.
Original Text
1382. PANCAKES, PLAIN. MIX four ounces of flour with four ounces of pounded sugar, two ounces of bruised raisins, a dessert-spoonful of orange-flower-water, four yolks and two whole eggs, a pint of cream, and a very little salt. When milk is used instead of cream, two ounces of butter should be added, and must be melted previously to its being mixed in with the batter. When about to fry the pancakes, melt about two ounces of butter in a small stewpan, and keep this by the side of the stove; before throwing any of the batter into the pan, first pour a little of the butter over the bottom; fry the pancakes on both sides of a very light-brown colour, pile them one upon another on the dish, and serve immediately. Plain pancakes should be eaten with a little lemon-juice and some pounded sugar.
Notes
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