1518 | German Pancake.
—Sift into a bowl six ounces of flour, add a saltspoonful of salt, crack in two whole fresh eggs and the yolk of another, reserving the white for further action; pour in one pint of cold milk, half a gill of cold water, a teaspoonful of powdered sugar, and a teaspoonful of good melted butter; then mix thoroughly all together for five minutes. Strain through a fine sieve into another bowl; let rest until further action. Beat up in a bowl to a stiff froth the reserved white of the egg, add to it the juice of a small, fine, juicy, sound lemon and half a saltspoonful of ground cinnamon, then add it to the batter and, by raising the batter up with a wooden spoon, gently mix together. Have a lightly buttered pan on the fire, and when it begins to smoke pour in all the batter; let cook on top of the fire for a minute only, then place it in a moderate oven, and bake for twenty minutes; remove it to the oven door, sprinkle a little powdered sugar over, close the door, and bake until it has obtained a good golden color on top. Remove from the oven, slide it on a hot serving-dish with a folded napkin, decorate the dish with six pieces of lemon cut in quarters, and send to the table very hot.