7: Classic pancakes

With Shrove Tuesday upon us, it was time for our Cooking Up History team to take up their frying pans in the hopes of creating the perfect period pancake. They compared two different Cookbook of Unknown Ladies’ recipes to discover how our well known treat has changed over the centuries. See how they got on in our special report or try out the recipes at home:

‘The Dutches of Cleaveland Pancakes’ 

Georgian recipe for pancakes, attributed to the Duchess of Cleveland8 eggs

• 8 eggs
• A quart of cream
• A pinch of salt
• Some grated nutmeg
• 8 tbsp flour
• 1/2 lb of butter, melted

1. Break the eggs into a bowl and whisk well

2. Beat in the cream, then add the pinch of salt, grated nutmeg and the flour

4. Add the melted butter to the batter and mix well

5. Place your frying pan over a high heat.

6. Once the pan is hot, pour in the batter so that it coats the bottom of the pan. Fry in batches without butter.

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‘Pancakes & Fritters’ 

This recipe for pancakes and fritters dates back to the Regency period

• 3 eggs
• A little nutmeg
• A little Salt
• 4 ½ oz of flour
• A quart milk
• Butter to fry

1. Break three eggs in a basin, beat them together with a little nutmeg and salt.

2. Add in the flour and milk and mix well.

3. Beat into a smooth batter and then, little by little, add the rest of the milk until the mixture is the consistency of cream.

4. Ensure your frying pan is hot and add a knob of butter. Once the butter has melted pour the mixture into the pan. Fry, flipping the fritters every now and again, until they are cooked through and golden brown.