Pancakes (Augusta's French)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- oz. Butter
- 2 Eggs
- 2 oz. Castor sugar
- Essence of almonds
- 2 oz. Flour
- 1/2 pint Fresh milk
- Apricot jam
Instructions
- Beat the butter to a froth and add the sugar.
- Beat in 1 egg well with the sugar and butter, then the other, then the milk, and lastly the flour. This paste must be quite smooth.
- Butter 4 tin plates and bake the pancakes in an oven.
- When they are ready, put one pancake over the other with apricot jam, or other preserve, between each.
- Serve with sifted sugar. Time, about 15 minutes.