Preparation info
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Appears in

By Robert Carrier

Published 1965

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  • ¼ pound plain flour
  • pinch of salt
  • ¼ pint warm water or milk


Sift flour and salt into a mixing bowl, and make a well in the centre. Pour water or milk into the well gradually, beating with a wooden spoon to make batter smooth and free from lumps. Add oil or melted butter and beat again for a few minutes. Whisk egg whites to a stiff froth and fold them lightly into the batter.