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Sweetmeat Pancakes


Take a large red beet-root that has been boiled tender; cut it up and pound it in a mortar till you have sufficient juice for colouring the pancakes. Then make a batter as in the receipt for plain pancakes, and stir into it at the last enough of the beet juice to give it a fine pink colour. Or instead of the beet juice, you may use a little cochineal dissolved in a very small quantity of brandy. Fry the pancakes in a pan greased with lard or fresh butter; and as fast as they are done, spread thickly over them raspberry jam or any sort of marmalade. Then roll them up nicely, and trim off the ends. Lay them, side by side, on a large dish, and strew powdered sugar over them. Send them to table hot, and eat them with sweetened cream.


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

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