1517 | French Pancake.
—Have five ounces of flour, place it in a tureen, season with one saltspoonful of salt, crack in two whole fresh eggs, add a pint of cold milk and half a gill of cold water, then with a wire whip thoroughly beat together; then add again one teaspoonful of good melted butter and a teaspoonful of powdered sugar. Mix all well together with the whip, strain through a fine sieve into another bowl. Lightly butter a griddle or frying-pan, place it on the fire, and when it commences to smoke pour in half a gill of butter, gently cook for three minutes on one side, turn it over with a cake-turner, and cook gently three minutes on the other side. Dress on a hot dessert-dish with a folded napkin; sprinkle a very little powdered sugar over, and continue the same until all the batter is used, and serve very hot.