Kath's Perfect Pancakes
Very occasionally when Kath, the 1930s scullery maid, behaved (that wasn't very often), or Cook was very busy (that was more often), Kath was allowed to cook for the staff at Blickling Hall. Why not have a go at her Perfect Pancakes recipe?
- ½ lb (227g) plain flower*
- 1 pt (568ml) milk
- 2 eggs
- lard to grease the pan
- pinch of salt
Suggestions for a larger budget:
- 2 tsp icing sugar
- a lemon or an orange
- Sift the flour and salt into a large bowl, to get the air in.
- Beat the eggs in a jug.
- Make a 'well' in the mix and add the beaten eggs.
- Add half the milk.
- Beat the mix for a good 10 minutes until light and creamy.
- Now add the rest of the milk and leave to stand in a cold place (Kath is very used to standing in a cold place).
- Melt the lard in a pan and when it is hot pour it out into a bowl, as you only need a light greasing.
- Pour a medium-sized dollop of pancake batter into the greased pan.
- Let the pancake set, loosen and flip (this is where Kath has problems).
- Once the edges of the pancake start to curl and it is a light brown on both sides, slide it out of the pan and on to a plate.
- Keep the finished pancakes warm between layers of baking paper, to separate them.
For a change, you could also add 1 - 2 level teaspoons of icing sugar, or the grated rind of a lemon or an orange to the flour before mixing (but don’t tell Cook!)
If anyone is paying more than five shillings a week, then Kath is available for assistance.
* This was how the recipe was written down.