Pancakes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
For savoury pancakes
Instructions (17)
  1. Beat together two eggs and a teacupful of milk.
  2. Mix in one and a half ounces of flour and work it with a spoon to a smooth paste with a pinch of salt.
  3. Ensure the fire is nice and hot and perfectly clear, with the top of the stove on.
  4. Melt a piece of best tub lard in a frying pan (kept for pancakes only).
  5. Run the melted lard well over the surface of the pan when it is quite hot.
  6. Turn the excess fat out of the pan.
  7. Pour about a third of a teacupful of the batter into the pan, ensuring it runs all over the pan (approx. the size of a pudding plate).
  8. Loosen the edges of the pancake with the blade of a knife.
  9. Shake the pan from time to time to prevent sticking.
  10. Turn the pancake with a slice if unable to toss it.
  11. To toss, use a turn of the wrist; this requires practice.
  12. If directions are followed carefully, the pancake should leave the pan clean.
  13. Turn the cooked pancake onto a flat dish.
  14. Serve with jam or sugar.
Savoury pancake option
  1. Melt about an ounce of fresh butter in a cup on the stove with a little finely shredded onion in it.
  2. Put the melted butter and onion mixture into a hot sauce boat.
  3. Serve the savoury butter mixture with the pancakes.
Original Text
Pancakes Beat together two eggs, add a teacupful of milk. Mix into it one and a half ounces of flour and work it with a spoon to a smooth paste with a pinch of salt. Have your fire nice and hot and perfectly clear. Keep the top of the stove on all the time. Take a piece of best tub lard and melt it in a frying pan (kept for pancakes only), run it well over the surface of the pan when it is quite hot. Turn the fat out and pour about a third of a teacupful of the batter into the pan taking care that it runs all over the pan, which should be only about the size of a pudding plate. Loosen the edges with the blade of a knife and shake it from time to time to prevent it from[Pg 121] sticking to the pan. Turn with a slice if unable to toss. Tossing is perfectly easy but requires some practice. It is done by a turn of the wrist, and if these directions are carefully followed the pancake should leave the pan perfectly clean. Turn on to a flat dish and serve either with jam or sugar, or if savoury pancakes are desired the following hint is a good one: Melt in a cup on the stove about an ounce of fresh butter with a little finely shredded onion in it; put it into a hot sauce boat and serve with the pancakes. Each pancake takes from five to seven minutes to cook.
Notes
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