THE ORIGINAL ‘RECEIPT’

Pancakes. – …. 5.  Mix a pint of milk with as much flour as will make a thin batter;  add a glass of pale brandy, a little grated nutmeg, a little powdered ginger, and a pinch of salt;  then add four eggs;  beat all well together.

~Peterson’s Magazine Vol. LXVI (July to December).  Philadelphia: 1874.

THE UPDATED RECIPE

• 1 ¼ c. sifted all-purpose flour
• 2 c. whole milk
• ¼ c. brandy
• ⅓ of a nutmeg, grated (approx. 3/4 teaspoon)
• ½ tsp. powdered ginger
• ⅛ tsp. salt
• 4 eggs
• butter for frying.

Sift the flour and measure it.

In a mixing bowl, blend the flour and milk together to form a smooth batter.

Add the brandy and seasonings, and beat together thoroughly with a whisk.

Beat the eggs lightly with a fork, and then add them to the batter;  beat with a whisk until smooth.

In an eight-inch diameter cast-iron frying pan, melt about ⅔ teaspoon of butter over medium heat.

When the pan is hot, pour in enough batter to thinly cover the bottom of the pan.

Fry the pancake 1 or 2 minutes, until lightly browned; then turn and fry the other side. (Reduce the heat slightly if the pan begins to smoke.)

Continue frying, until all the batter has been used;  add additional butter to the pan, as required.

Serve immediately, while piping hot, with maple syrup, and fruit for garnish, if desired.  (They look nice folded in half, with a light dusting of powdered sugar.)

Yield:  about 12 pancakes, or 3 to 4 servings.

These thin pancakes have a delicate texture, and pleasant flavour – ideal for breakfast, or as Shrove Tuesday lunch or supper fare.

A note from Patricia: As someone who doesn’t eat gluten, I miss pancakes. However, I don’t particularly miss how full they used to make me feel, so when I read my aunt’s comment about these pancakes being thin and delicate, I knew this recipe would be right up my alley. I used 1:1 gluten free baking flour and it worked out perfectly. These were indeed thin and lovely, and the addition of the warm and cozy spices (and the brandy!) made these absolutely wonderful. They were incredibly easy to fry up, and they made for an eye-catching little breakfast when they were folded, dusted with sugar, and drizzled with maple syrup. I’d say this recipe would make a fantastic and festive breakfast for Christmas morning – so tasty and so pretty.

Be very careful, in putting in seasoning, not to put in too much, as it is easy to add, but not to subtract.

~Miss Beecher’s Domestic Receipt-Book. New York: Harper & Brothers, 1858.

TO TEST NUTMEGS.

Prick them with a pin; if good, the oil will instantly spread around the puncture.

~Wright, Julia MacNair. Ladies’ Home Cook Book together with Bills of Fare for All Seasons, by Marion Harland. L.M. Palmer, 1896.

NUTMEG.

…..The short, round or “female” nutmegs are best; the “male” nutmeg is long, rather dry, and contains but little essential oil.

~Rorer, Sarah Tyson. Mrs. Rorer’s New Cook Book. Philadelphia: Arnold and Company, 1902.