Pancakes No 3 Recipe

Break three eggs, put four ounces and a half of flour, and a little

milk, beat it into a smooth batter; then add by degrees as much milk as

will make it the thickness of good cream. Make the frying-pan hot, and

to each pancake put a bit of butter nearly the size of a walnut; when

melted, pour in the batter to cover the bottom of the pan; make them of

the thickness of half a crown. The above will do for apple fritters, by

adding one spoonful more flour; peel and cut your apples in thick

slices, take out the core, dip them in the batter, and fry them in hot

lard; put them in a sieve to drain; grate some loaf sugar over them.

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