Ingredients Jump to Instructions ↓

  1. 2 6 oz flour

  2. 1 oz butter, melted

  3. 1 egg, separated

  4. 2 Tbsp. water pinch of salt

  5. 1/4 pint milk or cream

Instructions Jump to Ingredients ↑

  1. Instructions Thoroughly mix flour, butter, egg yolk, and water. Add salt and, very gradually, the milk or cream. Beat the ingredients with a wooden spoon till they are smoothly blended. Note: This batter is better if made two or three hours before it is wanted. Just before using add the egg white, beaten to a solid froth. Have greased omelet-pan hot . Pour in the batter so that the pancakes will be one-eighth of an inch thick. Tilt the pan so the batter runs up the edge of pan, as it is settling. When cooked on the bottom, stick pan into a hot oven so that it will be done on top. Slide out of pan; serve with lemon cut in quarters, powdered sugar, apple sauce, or other toppings. .


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