Ingredients:
100g plain flour
pinch of salt
2 large heggs
200 ml milk
75 ml water
50g melted butter
Method:
Sieve
Whizz
Fry
Pancake Receipt
24/02/2004 By 14 Comments
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[…] Its my pancake recipe. […]
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[…] we should include the odd recipe in the blog: after all Kelvin Holdsworth has included his “famous pancake recipe” and Fr Z’s blog includes his lentil soup recipe and many photographs of his memorable meals. […]
Re: Pancake Receipt
You forgot to add: TOSS, EAT THEN MAKE SOME MORE WHILST YOU SCRAPE THE FIRST LOT OFF THE CEILING!
Re: Pancake Receipt
Oh, see the cat run away when the pancakes start flying up into the air.
She of little faith.
Re: Pancake Receipt
receipt vs. recipe
you’ve probably got some Italian ancestry – the word in Italian is same for receipt and recipe! (ricetta)
and heggs I don’t use them in my pancakes!!!! or is this computer speak for heneggs?
(perhaps I should run away and hide now)
Re: Pancake Receipt
I suspect I was thinking of Elinor Fettiplace's Receipt Book, which graces my kitchen. Sadly my own receipt book is not nearly so extensive. As for heggs, they come out of 'ens.
I concluded that ‘heggs’ stood for Hen’s eggs and if duck eggs were required you would have written ‘deggs’ – in Australia the locals call their hens ‘chooks’ so it would need to be ‘ceggs’.
Recipe has been used alongside receipt since the eighteenth century in the sense of cookery instructions, gradually replacing it over time.
I will try this! I will try it tonight.. Arh, maybe not before tomorrow! When I have tried it, I’m gonna write in here.. thank you for the recipe 🙂
Dear Kelvin, we have no ‘heggs’ in Aotearoa/new Zealand.
Will ‘Iggs’ do instead?
n.b. Kiwis have the habit of pronouncing e as i , i as u, e as a – as thus:
eggs becomes iggs, and fish and chips becomes fush end chups!
(p.s. Love your blog at anglokiwi)
Oh what a silly mistake on my comment (above). anglokiwi shud rede ‘kiwianglo’
Wot no lemon and sugar! Use hot water with your h’eggs makes em lighter – then spend weeks getting out of said hot water and hearty h’eating
Not to promote heresy but the ratio 2:4:6 has served us well. That is 200g of flour; 4 heggs and; 600 ml of milk. Et voila!