Recipes > Pancakes & Waffles > Pancakes



  • 1 pound of flour
  • 4 eggs
  • 2 tablespoonfuls of sweet-oil
  • 1 tablespoonful of French brandy
  • salt
  • milk
  • about 1 ounce of lard, butter, or oil


Make a thin paste with the flour, eggs, sweet-oil, French brandy, a little salt, the necessary quantity of lukewarm water and milk, about half of each; let it remain thus two or three hours at least; then put the lard, butter, or oil in a frying-pan, and set it on a brisk fire; when hot, put some of the paste in it with a ladle, spread the paste so as to cover the bottom of the pan; fry on both sides, place it on a dish, dust it with fine white sugar on both sides, and serve warm.

Buckwheat and other pancakes are made in the same way.


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Hand-Book of Practical Cookery (1884).

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