Pancakes (French Receipt)

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
¹⁄₂ lb. sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 pint milk ↝ Milk, NFS [Milk, reduced fat]
1 table-spoon olive oil ↝ Olive oil [Salad dressings and vegetable oils]
1 table-spoon brandy, rum, absinthe or kirsch ↝ Brandy [Liquor and cocktails]
Salt ↝ Salt, table, iodized [Spices and Herbs]
one white of egg beaten to a stiff froth ↝ Egg, white only, raw [Eggs and omelets]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Beat the eggs.
Add the milk, flour, olive oil, brandy (or rum, absinthe, or kirsch), and salt, mixing well together until perfectly smooth. Set aside for three hours.
When ready to fry, add to the batter one white of egg beaten to a stiff froth.
Fry in butter.

Original Text

Pancakes—I (French Receipt)

4 eggs ¹⁄₂ lb. sifted flour 1 pint milk 1 table-spoon olive oil 1 table-spoon brandy, rum, absinthe or kirsch Salt

Beat the eggs. Add the milk, flour, etc., mixing well together until perfectly smooth. Set aside for three hours. When ready to fry, add to the batter one white of egg beaten to a stiff froth. Fry in butter.

Notes

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