French Pancakes

From Mrs. C. F. Aked

Ingredients: 2 eggs, 2 ounces of butter, 2 ounces of powdered sugar, 2 ounces of flour, 1/2 pint of milk. Method: Beat the butter to a cream with the sugar, add gradually the well whisked eggs, then the flour, and lastly stir in by degrees the milk. Keep beating for a few minutes, then put on buttered plates and bake in a quick oven for 20 minutes. Serve hot, piled high on a dish with a layer of jam between each pancake.

Pancakes - English

From Mrs. C. F. Aked

For every 2 ounces of the finest flour, allow 1 egg and 1/2 a gill of milk. Put as much flour as is required into a basin and mix it into a smooth batter with the eggs, adding the milk gradually. Take an omelette pan, 8 inches in diameter, make it very hot with a spoonful of lard, pour in 2 tablespoonfuls of the batter and run it over the pan into quite a thin sheet; pour in a little more hot lard (which should be kept in a small stew-pan on the stove), and this will make the pancake blister all over. When it is a delicate brown color, turn it and fry it on the other side. Lift the pancake carefully onto a hot plate, and sift sugar over it, and roll it up at once.

Pancakes A La Royale

From Mrs. C. F. Aked

Proceed as in recipe for "Pancakes - English," but before rolling the pancake spread it rapidly with a spoonful of apricot jam and a spoonful of frangipane, which is made in the following manner: Mix 2 ounces of flour with 2 yolks and 1 whole egg, 2 ounces of powdered sugar, and 1 1/2 gills of milk; stir the mixture over the fire until it is on the point of boiling, when remove at once. Dissolve 1 ounce of butter in a stewpan, and when it is just turning brown add the custard, stir it thoroughly and flavor it with a little vanilla essence.