(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)
Ingredients:
1/2 lb. or 1 pint of flour
7 eggs
1 quart of milk
a spoonful of lard
serve with powdered sugar, nutmeg, and wine to drink
Instructions:
Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them gradually into a quart of rich milk. Then add by degrees the flour, so as to make a thin batter. Mix it very smooth, pressing out all the lumps with the back of a spoon. Set the frying-pan over the fire, and when it is hot, grease it with a spoonful of lard. Then put in a ladle full of the batter, and fry it of a light brown, turning it with care to prevent its breaking. Make each pancake large enough to cover the bottom of a dessert plate...