Rice Pancakes

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of Cream, and three Spoonfuls of Flour of Rice, set it on a slow Fire, and keep it stirring till it is thick as Pap. Stir in half a Pound of Butter, a Nutmeg grated, then pour it out into an earthen Pan, and when it is cold, stir in three or four Spyonfuls of Flour, a little Salt, some Sugar, nine Eggs well beaten; mix all well together, and fry them nicely. When you have no Cream use new Milk, and one Spoonful more of the Flour of Rice.