Thin Pancakes


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 5 ozs. of flour
  • ½ pint of milk
  • 2 eggs, a pinch of salt
  • ozs. of butter or 3 tablespoons of salad oil.


Break the eggs in a basin, stir, add the salt, the flour and 6 tablespoons of milk. Beat well with a whisk till the batter is quite smooth and light. Add the remaining milk gradually. Warm a little butter in the pancake pan, and drop in a small quantity of the mixture, so as to make a very thin pancake. Cook to a light colour on both sides. These are either filled with jam or with brown sugar.