Recipes > Pancakes & Waffles > Pancakes



  • 1/4 pound of white flour
  • 1/4 pound of fine Allinson wheatmeal
  • 4 eggs
  • 1 pint of milk
  • pinch of salt
  • some butter, oil, or vege-butter for frying


Make a batter of the above ingredients. Put a piece of butter the size of a walnut in the frying-pan, and when boiling pour in enough batter to make a thin pancake. Fry a golden brown, turn it over, and when browned on the other side fold the pancake over from each side and slip it upon a hot dish, and keep hot in the oven while the other pancakes are being fried. The above quantity will make 6 or 7 pancakes.


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Dr. Allinson's Cookery Book (1915).

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