Home › The Principles of Cookery › Windmill Pancakes

Windmill Pancakes

These are pink pancakes prepared as follows. Boil a large red beetroot until it is very tender; then peel it, cut it into thin slices, and pound it to a pulp in a marble mortar. Add the yolks of five eggs, two table-spoonfuls of flour, four of cream, plenty of powdered loaf sugar, half a nutmeg, grated, and a wine-glassful of brandy. Rub the whole into a batter, and fry the pancakes with lard. Serve them up hot, garnished with green sweetmeats.