Recipes > Pancakes & Waffles > Plain Pancakes

Plain Pancakes


  • 1/2 pound or 1 pint of flour
  • 7 eggs
  • 1 quart of rich milk


Sift the flour. Beat the eggs very light, and stir them gradually into the rich milk. Then add by degrees the flour, so as to make a thin batter. Mix it very smooth, pressing out all the lumps with the back of a spoon. Set the frying-pan over the fire, and when it is hot, grease it with a spoonful of lard. Then put in a ladle full of the batter, and fry it of a light brown, turning it with care to prevent its breaking. Make each pancake large enough to cover the bottom of a dessert plate; greasing the pan every time. Send them to table hot, accompanied by powdered sugar and nutmeg mixed in a small glass bowl. Have wine with them also.


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Directions for Cookery, in its Various Branches (1840).

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