Cassell's dictionary of cookery

When the batter is set, and the under side of the pancake nicely browned, the pan should be taken hold of at the end of the handle, and lightly jerked upwards, so as to turn the pancake completely over, and in a minute or two it will be ready for serving. If any difficulty is found in throwing up the pancake, it may be turned with a slice, or cut in two, and then turned. Pancakes may be dished in various ways, either flat, with sugar sifted between, or roUed and piled on a hot napkin, or placed side by side in a dish. Lemon and sugar are generally sent to table with them, and they should be served as hot as possible ; they may be flavoured according to taste. A few chopped apples, or a tea-spoonful of dried currants, is sometimes mixed with the batter, or sprinkled upon it when it is set in the pan, and another thin coating of batter poured over ; and pancakes thus made are called apple or currant pancakes. Pancakes are much more easily fried in a smaU pan than in a large one. Time to fry, five minutes. Probable cost of batter, 8d. per pint. Sufficient for three or four persons. Recipes for the following pancakes will be found under their respective headings : — American Pancakes, French Apple ,, Plain Apple vtitu Custard „ Rissoles Cream „ Eosecurrant coloured French „ Scotch Ginger ,, Snoav Indian „ Stuffed Irish ,, Windsor Leipzig ,, Without New England Eggs or Milk Oxford Polish Pancakes a la Creme Eice. Pancake Balls Pancakes (another way) . — Break three eggs in a basin, add a little salt, and beat them well up ; put to them four ounces and a half of flour, mix together with milk till the whole is of the consistency of cream. Heat the frying-pan, and for each pancake put in a piece of butter the size of a walnut. Pour in the batter when the butter boils, until the bottom is covered. Fry the pancakes on both sides to a light brown. Serve one by one, or roll them up and send fiiree or four together. Pancakes (a la Creme).— Eub the rind of half a small fresh lemon with three or four large lumps of sugar until the yellow part is all taken off, then crush the sugar to powder, and mix with it a pinch of powdered cinnamon, a small pinch of salt, and an ounce of dried flour. Make this into a smooth paste with a little cold milk and an ounce of clarified butter, then stir in verj- gradually half a pint of thick cream, and the well- whisked yolks of four and the whites of two eggs. Molt a quarter of an ounce of butter in a small frying-pan, fry the pancakes verj- quickly, and serve them as hot as possible. They should be very thin ; a second supply of butter will not be required for frying. Time, three or four minutes to iry each pancake. Probable cost, '2s. Sufficient for four or five persons.