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Pancakes for Shrove Tuesday


  • 12 ounces of flour
  • 3 eggs
  • 1 pint of milk
  • 1 tea-spoonful of salt
  • a little grated nutmeg
  • chopped lemon-peel


First, put the flour into a basin, hollow out the centre, add the salt, nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break in the eggs, work all together, with a spoon, into a smooth soft paste, add the remainder of the milk, and work the whole vigorously until it forms a smooth liquid batter. Next, set a frying-pan on the fire, and, as soon as it gets hot, wipe it out clean with a cloth, then run about a tea-spoonful of lard all over the bottom of the hot frying-pan, pour in half a small tea-cupful of the batter, place the pan over the fire, and, in about a minute or so, the pancake will have become set sufficiently firm to enable you to turn it over in the frying-pan, in order that it may be baked on the other side also; the pancake done on both sides, turn it out on its dish, and sprinkle a little sugar over it: proceed to use up the remaining batter in the same manner.


A Plain Cookery Book for the Working Classes (1852).


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