Mrs Beetons Puddings and Desserts Revisited
French Pancakes
285ml (½ pint) Milk
50g (2oz) Butter
50g (2oz) Caster Sugar
50g (2oz) Flour
2 Eggs
Beat the eggs thoroughly and put into a basin with the creamed butter.
Stir in the sugar and flour and when well mixed, add the milk.
Keep stirring and beating the mixture for a few minutes.
Put on buttered plates.
Bake in a quick oven for 20 minutes.
Serve with a cut lemon and sifted sugar or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.
Time: 20 minutes.
Sufficient for 3 or 4 persons.
Seasonable at any time.
FRENCH PANCAKES
1425. INGREDIENTS - 2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, 1/2 pint of new milk.
Mode - Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.
Time - 20 minutes.
Average cost, 7d.
Sufficient for 3 or 4 persons.
Seasonable at any time.
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