Pancakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

half a pound of best white flour sifted ↝ Flour, rice, white, unenriched [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cream or new milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little piece of lard or fresh butter ↝ Lard [Fats and Oils]

for serving

sifted loaf sugar ↝ Sugar, NFS [Sugars and honey]
pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
seville orange ↝ Orange, raw [Citrus fruits]

Instructions (5)

To half a pound of best white flour sifted add a little salt, grated nutmeg, cream or new milk, and mix them well together.
Then whisk eight eggs, put them to the above, and beat the mixture for ten minutes till perfectly smooth and light, and let it be of a moderate thickness.
When the cakes are to be fried, put a little piece of lard or fresh butter in each frying-pan over a regular fire, and when hot put in the mixture, a sufficient quantity just to cover the bottom of each pan, fry them of a nice colour, and serve them up very hot.
Serve with them, likewise, some sifted loaf sugar, pounded cinnamon, and seville orange, on separate plates.

N. B.

Before the frying pans are used let them be prepared with a bit of butter put into each and burnt; then wipe them very clean with a dry cloth, as this method prevents the batter from sticking to the pan when frying.

Original Text

Pancakes.

To half a pound of best white flour sifted add a little salt, grated nutmeg, cream or new milk, and mix them well together; then whisk eight eggs, put them to the above, and beat the mixture for ten minutes till perfectly smooth and[292] light, and let it be of a moderate thickness. When the cakes are to be fried, put a little piece of lard or fresh butter in each frying-pan over a regular fire, and when hot put in the mixture, a sufficient quantity just to cover the bottom of each pan, fry them of a nice colour, and serve them up very hot. Serve with them, likewise, some sifted loaf sugar, pounded cinnamon, and seville orange, on separate plates.

N. B. Before the frying pans are used let them be prepared with a bit of butter put into each and burnt; then wipe them very clean with a dry cloth, as this method prevents the batter from sticking to the pan when frying.

Notes

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