Recipes > Pancakes & Waffles > Pancakes. No. 3

Pancakes. No. 3


  • 3 eggs
  • 4 1/2 ounces of flour
  • milk
  • butter


Break the eggs, put the flour, and a little milk, beat it into a smooth batter; then add by degrees as much milk as will make it the thickness of good cream. Make the frying-pan hot, and to each pancake put a bit of butter nearly the size of a walnut; when melted, pour in the batter to cover the bottom of the pan; make them of the thickness of half a crown. The above will do for apple fritters, by adding one spoonful more flour; peel and cut your apples in thick slices, take out the core, dip them in the batter, and fry them in hot lard; put them in a sieve to drain; grate some loaf sugar over them.


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The Lady's Own Cookery Book (1844).

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