No. 88 Savoury Pancakes
2 eggs.
2 ounces flour.
½ pint milk.
½ teaspoon grated lemon rind.
¼ teaspoon salt.
¼ teaspoon mixed sweet herbs.
1 shalot, or small onion.
A shake of pepper.
Butter for frying.
Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.
Note.—This quantity of batter should make six pancakes.