French Pancakes

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 20 min Total: 20 min
Yield: 6.0 saucers
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (5)

2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
2 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
¹⁄₂ pint milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Beat the butter to a cream.
Add the well-beaten eggs, and beat together.
Stir in the sugar, flour, and lastly the milk, beating all the time.
Bake in six well-buttered saucers in a quick oven about twenty minutes.
Fold each pancake over.
Sprinkle with powdered sugar, and serve with lemon.

Original Text

*French Pancakes

2 eggs 2 ozs. powdered sugar 2 ozs. flour 2 ozs. butter ¹⁄₂ pint milk

Beat the butter to a cream. Add the well-beaten eggs, and beat together. Stir in the sugar, flour, and lastly the milk, beating all the time.

Bake in six well-buttered saucers in a quick oven about twenty minutes. Fold each pancake over. Sprinkle with powdered sugar, and serve with lemon.

[Pg 39]

Notes

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