Pancakes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (14)
  1. Beat six or eight eggs, leaving half the whites out, into a quart of milk.
  2. Mix the flour first with a little milk, then add the rest by degrees until the batter is of a fine thickness.
  3. Add two spoonfuls of beaten ginger, a glass of brandy, and a little salt.
  4. Stir all together.
  5. Make a stew-pan very clean.
  6. Put in a piece of butter as big as a walnut.
  7. Pour in a ladleful of batter to make a pancake.
  8. Move the pan round so the batter covers the pan.
  9. Shake the pan and toss the pancake when one side is done.
  10. If you can't toss it cleverly, cook until both sides are done.
  11. Lay the pancake in a dish before the fire.
  12. Repeat with the remaining batter.
  13. Take care they are dry.
  14. When sending to table, strew a little sugar over them.
Original Text
To make Pancakes. TAKE a quart of milk, beat in six or eight eggs, leaving half the whites out; mix it well till your batter is of a fine thickness. You must observe to mix your flour first with a little milk, then add the rest by degrees; put in two spoonfuls of beaten ginger, a glass of brandy, a little salt; stir altogether, make your stew-pan very clean, put in a piece of butter as big as a walnut, then pour in a ladleful of battery which will make a pancake, moving the pan round that the batter be all over the pan; shake the pan, and when you think that side is enough toss it: if you can't toss it cleverly, and when both sides are done, lay it in a dish before the fire, and so do the rest. You must take care they are dry; when you send them to table, strew a little sugar over them.
Notes
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