The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

In making pancakes or fritters, always make your batter an hour before you begin frying, that the flour may have time to mix thoroughly. Never fry them till they are wanted, or they will eat flat and insipid. Add a little lemon-juice or peel.

Pancakes. No. 2.

To a pint of cream put three spoonfuls of sack, half a pint of flour, six eggs, but only three whites; grate in some nutmeg, very little salt, a quarter of a pound of butter melted, and some sugar. After the first pancake, lay them on a dry pan, very thin, one upon another, till they are finished, before the fire; then lay a dish on the top, and turn them over, so that the brown side is uppermost. You may add or diminish the quantity in proportion. This is a pretty supper dish.

Pancakes. No. 3.

Break three eggs, put four ounces and a half of 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.

French Pancakes.

Beat the yolks of eight eggs, which sweeten to your taste, nearly a table-spoonful of flour, a little brandy, and half a pint of cream. They are not to be turned in the frying-pan. When half done, take the whites beaten to a strong froth, and put them over the pancakes. When these are done enough, roll them over, sugar them, and brown them with a salamander.

Grillon’s Pancakes.

Two soup-ladles of flour, three yolks of eggs, and four whole ones, two tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of double cream; to be stirred together, and sugar to be shaken over every pancake, which is not to be turned—about thirty in number.