FRENCH PANCAKES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 20 min Total: 20 min
Yield: 3.0 – 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 oz. of sifted sugar ↝ Sugar, NFS [Sugars and honey]
2 oz. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (2)

Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes.
Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.

Original Text

FRENCH PANCAKES.

1425. INGREDIENTS.—2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, 1/2 pint of new milk.

Mode.—Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.

Time.—20 minutes. Average cost, 7d.

Sufficient for 3 or 4 persons. Seasonable at any time.

Notes

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