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Classic
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page 152
Common Pancakes.
Make a light batter of eggs, flour, and milk. Fry in a small pan, in hot
dripping or lard. Salt, or nutmeg and ginger, may be added.
Sugar and lemon should he served to cat with them. Or, when eggs are scarce,
make the batter with flour, and small beer, ginger, or clean snow, with
flour, and a very little milk, will serve as well as egg.
fine Pancakes, fried without Butter or Lard.
Beat six fresh eggs extremely well; mix, when strained, with a pint of cream,
four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour
as will make it almost as thick as ordinary pancake batter, but not quite. Heat
the frying-pan tolerably hot, wipe it with a clean cloth; then pour in the
batter, to make thin pancakes.
Pancakes of Rice.
Boil half a pound of rice to a jelly in a small quantity of water; when cold,
mix it with a pint of cream, eight eggs, a bit of salt and nutmeg: stir in eight
ounces of butter just warmed, and add as much flour as will make the batter
thick enough. Fry in as little lard or dripping as possible.
Irish Pancakes.
Beat eight yolks and four whites of eggs, strain them into a pint of cream, put
a grated nutmeg, and sugar to your taste; set three ounces of fresh butter on
the fire, stir it, and as it warms pour it to the cream, which should be warm
when the eggs are put to it: then mix smooth almost half a pint of flour. Fry
the pancakes very thin; the first with a bit of butter, but not the others.
Serve several, on one another.
New-England Pancakes.
Mix a pint of cream, live spoonfuls of fine flour, seven yolks and four whiles
of eggs, and a very little salt; try them very thin in fresh butter, and between
each strew sugar and cinnamon. Send up six or eight at once.
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Classic
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