Authentic Pancakes Made Victorian Style

[Eleanor Rose]

(Public Domain)
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These days pancakes come in lots of shapes and flavors, but this recipe from "The Thorough Good Cook" published in 1895 is hard to beat.

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Ingredients:

• 2 cups cream
• 8 egg yolks
• 4 egg whites
• Grated nutmeg (1 Tsp.)
• Sugar (1 Tbsp.)
• 3 ounces of butter (6 Tbsp)
• 1 cup flour – All purpose

Directions:
Mix the ingredients together. Re-mix before pouring into the frying pan as the flour will sink to the bottom of the mixture. Cook over medium heat. Make the pancakes thin so they do not burn on the bottom. Sprinkle with powdered sugar. Serve with syrup or fruit preserves.

 

[lupaglupa]

Wow those would be rich! It's interesting that they don't flip them.

 

[donna]

They are rich sounding but bet are good.

 

[Mrs. V]

Huh. Do not flip them? Maybe they break if you do is my guess. I was taught you don’t flip them until you see bubbles. At that point the edges are solid enough that you can flip and not have them break or stick.

 

[lupaglupa]

I don't these have enough flour in them to get solid. There's about 4 cups of liquid to one cup of flour there. They would be super moist.