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Macaroni Pancakes


  • 2 ounces of macaroni
  • 1/2 pint of milk
  • 3 eggs
  • 3 ounces of Allinson fine wheatmeal
  • sugar to taste
  • grated rind of a lemon
  • butter
  • 1 whole lemon


Throw the macaroni into boiling water and boil until quite soft; drain it and cut it into pieces 1 inch long. Make a batter of the eggs, meal, and milk, add the lemon rind, sugar, and the macaroni; fry pancakes of the mixture, using a small piece of butter not bigger than a walnut for each pancake. Sift sugar over the pancakes and serve them very hot with slices of lemon.


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Dr. Allinson's Cookery Book (1915).

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