Fine Pancakes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pint of sack
the yolks of eighteen eggs beat fine ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a pound of fine sugar ↝ Sugar, NFS [Sugars and honey]
a little beaten cinnamon ↝ Sugar, cinnamon [Sugars and honey]
mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
as much flour as will run thin over the pan ↝ Flour, 00 [Cereal Grains and Pasta]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Combine cream, sack, egg yolks, salt, sugar, cinnamon, mace, and nutmeg.
Add flour until the batter is thin enough to run over the pan.
Fry in fresh butter.

Original Text

To make fine Pancakes.
TAKE half a pint of cream, half a pint of sack, the yolks of eighteen eggs beat fine, a little salt, half a pound of fine sugar, a little beaten cinnamon, mace, and nutmeg; then put in as much flour as will run thin over the pan, and fry them in fresh butter. This sort of pancake will not be crisp, but very good.

Notes

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