Pancakes—I (French Receipt)
4 eggs
¹⁄₂ lb. sifted flour
1 pint milk
1 table-spoon olive oil
1 table-spoon brandy, rum, absinthe or kirsch
Salt
Beat the eggs. Add the milk, flour, etc., mixing well together until perfectly smooth. Set aside for three hours. When ready to fry, add to the batter one white of egg beaten to a stiff froth. Fry in butter.
Pancakes—II (American)
5 table-spoons flour
7 eggs
1 pint cream or milk
Sift the flour with a tea-spoon of salt. Mix it smoothly with the cream. Beat up the yolks and add them, mixing thoroughly. Beat four whites to a stiff froth and stir them lightly in. Fry in very hot butter. Serve with sugar and cinnamon or lemon.
Pancakes with Jam
¹⁄₂ lb. flour
1 table-spoon sugar
¹⁄₄ lb. melted butter
5 eggs
1¹⁄₄ pints milk
First mix the sugar, flour and unbeaten eggs. Add the butter, milk and a little salt. Fry in butter in a small frying-pan, two table-spoons at a time. As soon as a pancake is done on one side, lay it on a dish and spread it with apricot or strawberry jam. Cover it with another, and so on. Sprinkle the top pancake with sugar and glaze with a salamander. Serve very hot.