The best pancake.
To make the best pancake, take two or three eggs, and break them into a dish, and beat them well; then add a pretty quantity of fair running water, and beat all well together; then put in cloves, mace, cinnamon. and nutmeg, and season it with salt; which done, make it as thick as you think good with fine wheat flour; then fry the cakes as thin as may be with sweet butter, or sweet seam, and make them brown, and so serve them up with sugar strewed upon them. There be some which mix pancakes with new milk or cream, but that makes them tough, cloying, and not crisp, pleasant and savoury as running water.
- Gervase Markham, The English Housewife. (Best edition). p. 68-9.
A wheat flour pancake, ready to eat!
Tags: 17th century recipe, fritters, holiday, Markham, pancakes, recipe, spices