To make fine Pan-cakes fryed without Butter or Lard
To make fine Pan-cakes fryed without Butter or Lard is a traditional Stuart recipe for a classic pancake of a cream, egg, sugar and flour batter flavoured with nutmeg that's fried in a dry pan. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make fine Pan-cakes fryed without Butter or Lard.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
To make fine Pan-cakes fryed without Butter or Lard (from W.M.'s Compleat Cook 1658)
To make fine Pan-cakes fryed without Butter or Lard.
Take a pint of Cream, and six new laid Eggs, beat them very well together, put in a quarter of a pound of Sugar, and one Nutmeg or a little beaten Mace (which you please) and so much flower as will thicken almost as much as ordinarily Pan-cake batter; your Pan must be heated reasonably hot & wiped with a clean Cloth, this done put in your Batter as thick or thin as you please.
Beat together the cream and eggs in a bowl then stir in the sugar until dissolved before beating in the nutmeg and flour until you have a smooth batter.
Pace a frying pan over high heat, wipe with a damp cloth then add a ladleful of the batter and spread out over the pan. Fry on one side until golden brown then flip over and fry on the other side. Transfer to the oven to keep warm as you cook the remaining batter.
