milk, then add the rest by degrees; put in two spoonfuls of beaten ginger, a glass of brandy, a little salt; stir all together, make your stew-pan very clean, put in a piece of butter as big as a walnut, then pour in a ladleful of batter, which will make a pancake, moving the pan round that the batter be all over the pan; shake the pan, and when you think that side is enough, toss it; if you can't, turn it cleverly, and when both sides are done, lay it in a dish before the fire, and so to the rest. You must take care they are dry; when you send them to table strew a little sugar over them.
To make fine pancakes.
TAKE half a pint of cream, half a pint of sack, the yolks of eighteen eggs beat fine, a little salt, half a pound of fine sugar, a little beaten cinnamon, mace, and nutmeg; then put in as much flour as will run thin over the pan, and fry them in fresh butter. This sort of pancake will not be crisp, but very good.
A second sort of fine pancakes.
TAKE a pint of cream, and eight eggs well beaten, a nutmeg grated, a little salt, half a pound of good dish-butter melted; mix all together, with as much flour as will make them into a thin batter, fry them nice, and turn them on the back of a plate.
A third sort.
TAKE six new-laid eggs well beat, mix them with a pint of cream, a quarter of a pound of sugar, some grated nutmeg, and as much flour as will make the batter of a proper thickness. Fry these fine pancakes in small pans, and let your pans be hot. You must not put above the bigness of a nutmeg of butter at a time into the pan.
A fourth sort, called, A quire of paper.
TAKE a pint of cream, six eggs, three spoonfuls of fine flour, three of sack, one of orange-flower water, a little sugar, and half a nutmeg grated, half a pound of melted butter almost cold; mingle all well together, and butter the pan for the first pancake; let them run as thin as possible; when they are just coloured they are enough; and so do with all the fine pancakes.
