Pancakes

Recipe from Harriet Marsham's Recipe Book dated between 1721-1796.

Did you know that the first pancake-type foods were eaten by prehistoric people? However, they were not the same pancakes as we eat today, but were fried concoctions of milk, flour, eggs and spices called Alita Dolcia (Latin for "another sweet") eaten by the Ancient Romans. The finished product may have resembled something like a pancake, fritter, or cake.

The connection between pancakes and Shrove Tuesday begins with the need to deplete stores of eggs and fat. Both these ingredients were forbidden to consume during Lent by the Catholic Church. Pancakes were traditionally a celebration of renewal, family life, hopes for good fortune and happiness in the future before Lent began.

Although this practice began in Medieval times, it continues today as a celebratory 'Pancake Day'.

MS.3460 Harriet Marsham Recipe Book

Ingredients:

250ml of Single Cream

3 Eggs

1 tsp of Nutmeg

Pinch of Salt

100g of Plain Flour

1 tsp of Caster or Granulated Sugar

50g of Melted Butter for frying

Equipment:

Mixing Bowl

Wooden Spoon

Measuring Jug

Frying Pan

Prep Time: 10minutes Serves: 4 Ability: Easy

Cook Time: 15 minutes

Method

In a mixing bowl add the single cream, eggs, nutmeg, a pinch of salt and flour. Beat the mixture together very well until it resembles a batter. Add a tsp of sugar to taste and melted butter and stir it into the batter.
Rub your pan with a little butter before you begin to stop it sticking.
Pour a thin layer of mixture around the frying pan and cook at a low to medium heat until brown each side.
Serve with sugar and lemon.