Pancakes

Method

Take a Quart of Milk, beat in six or eight Eggs, leaving half the Whites out, mix it well till your Batter is of a fine Thickness. You must observe to mix your Flour first with a little Milk, then add the rest by degrees; put in two Spoonfuls of beaten Ginger, a Glass of Brandy, a little Salt, stir all together, and take your Stew-pan very clean, put in a Piece of Butter as big as a Wallnut, then pour in a Ladleful of Batter, which will make a Pancake moving the Pan round, that the Batter be all over the Pan; shake the Pan, and when you think that Side is enough, toss it, if you can’t, turn it cleaverly; and when both Sides are done, lay it in a Dish before the Fire, and so do the rest. You must take care they are dry; when you send them to Table, strew a little Sugar over them.