Home › The Principles of Cookery › Pancakes, Scotch

Pancakes, Scotch

Mix three table-spoonfuls of flour to a smooth paste with a little cold milk. Add a pinch of salt, the well-beaten yolks of three eggs, two drops of lemon, and two drops of ratafia flavouring, a tea-spoonful of sugar, and half a pint of new milk, or cream, if obtainable. Leave the batter in a cool place until it is wanted for use, then at the last moment stir in briskly the whites of the eggs, which have been beaten to a firm froth. Fry the pancakes in the usual way, but instead of turning them, brown the upper part with a salamander, or red-hot fire-shovel. When the pancakes are done, spread quickly over them a little jam or marmalade, roll them up, and then serve them on a hot dish, with powdered sugar sifted over them. If liked, half a dozen ratafias, or three macaroons, may be crushed to powder, and stirred into the batter. Time to fry the pancakes, five minutes. Probable cost, 6d. Sufficient for three or four persons.