English Pancakes
A classic pancake recipe from 1888.
Ingredients
- 1 pint Milk
- 2 Eggs
- 1 tablespoonful Sugar
- 1 cupful Flour
- 1 teaspoonful Royal Baking Powder
- 1 cupful Cream
- 1 pinch Salt
- 2 tablespoons Butter
- as needed Powdered sugar
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French Pancakes
French pancakes made by following the instructions for English Pancakes, then spreading with preserves, rolling up, and glazing.
SOUR MILK PANCAKES
These sour milk pancakes offer a delightful tang and fluffy texture, perfect for a comforting breakfast or brunch. The combination of sour milk, a touch of sweetness from syrup, and a golden-brown finish creates a satisfying and classic treat. Serve them with butter and your favorite toppings for an extra special experience.
Instructions
- 1Sift the flour, salt, and Royal Baking Powder together in a bowl. In a separate bowl, beat the eggs with the sugar. Gradually add the egg mixture to the dry ingredients, alternating with the milk and cream, mixing until a thin batter forms.
- 2Heat a small, round frying pan over medium heat. Melt a little butter in the pan. Pour about 1/4 to 1/2 cup of batter into the pan, tilting the pan to spread the batter evenly. Cook for about 1-2 minutes per side, or until golden brown. Repeat with remaining batter.
- 3Butter each pancake and roll it up. Sprinkle with powdered sugar before serving.
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