- Joined
- Nov 26, 2016
- Location
- central NC
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.
Ingredients:
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.
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
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.
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