Pancake Batter

Pancake batters can be very plain if they are to be eaten immediately, straight from pan to plate, with lemon and sugar, or jam and cream, but if they are to be kept hot and filled with a sweet or savoury mixture the batter must be richer or it will not remain crisp. Three basic recipes, one from the eighteenth century, one from the nineteenth, and the third from the end of the seventeenth century, are given here, the plainest first.

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