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Pancakes, which were so popular in all classes, could be made with the
simplest kind of equipment. A skillet and a grill over a heap of small
coals or wood were all that was needed. For the hurried professional cook,
pancakes were a boon. They were easily and quickly prepared -- the batter
could be mixed up ahead of time and kept chilled. They were also useful
to intersperse with the fish and egg dishes for fast or fish-day meals,
as well as to fill menus on meat days.
William Rabisha The Whole Body of Cookery Dissected
Original recipe:
Take a pint of Curds made tender of morning Milk, pressed clean
from the Whey, put to them one handful of flour, six eggs, casting away
three whites, a little Rose-water, Sack, Cinnamon, Nutmeg, Sugar, Salt,
and two Pippins minced small, beat this all together into a thick batter,
so that it may not run abroad; if you want wherewith to temper it, add
Cream; when they are fryed, scrape on Sugar and send the up; if this curd
be made with Sack, as it may as well as with Rhennet, you may make a Pudding
with the Whey thereof.
The modern version:
Drain the liquid from the cheese and press it through a sieve. Quarter, core, and peel the apple, then mince or grate it through the large holes of a grater. Beat together all the ingredients except the butter into a thick batter.
Heat a large skillet or griddle until a drop of water sizzles when dropped on it, then melt the butter on it. Drop spoonfuls of the batter onto the griddle, forming oval-shaped pancakes about four inches long. Cook over medium heat until brown on the underside, then turn the pancakes carefully and brown the other side (they break easily). Sprinkle brown sugar over them and serve immediately.
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