Cream Pancakes

Mix the yolks of two eggs with half a pint of cream, two ounces of sugar, and a little beaten cinnamon, mace, and nutmeg; rub the pan with lard, and fry them as thin as possible : grate sugar over them.

Milk Pancakes

Put six or eight eggs, leaving out half the whites, into a quart of milk, and mix them well till the batter is of a fine thickness: observe to mix the flour first with a little milk, then add the rest by degrees. Put in two spoonsful of beaten ginger, a glass of brandy, and a little salt. Stir all together, and make the frying-pan very clean. Put in a piece of butter of the size of a walnut, and then put in a ladleful of batter, which will make a pancake, moving the pan round, so that the batter may be every where even alike in the pan ; when that side is enough, toss it or turn it cleverly without breaking it. When done, lay it in a dish before the fire, and proceed to do the rest in like manner. Strew a little sugar over them, and take care that they are dry.

Rice Pancakes

Take three spoonsful of flour of rice, and a quart of cream ; set it on a slow fire, and keep stirring it till as thick as pap: pour into it half a pound or butter and a nutmeg grated: pour it into an earthem pan, and when cold, stir in three or four spoonsful of flour, a little salt, some sugar, and nine eggs well beaten; mix all well together, and fry them nicely. When cream is not to be had, use new milk, and a spoonful more of the Hour of rice.