Savoury Pancakes Recipe

2 eggs.

2 ounces flour.

1/2 pint milk.

1/2 teaspoon grated lemon rind.

1/4 teaspoon salt.

1/4 teaspoon mixed sweet herbs.

1 shalot, or small onion.

A shake of pepper.

Butter for frying.



Place the flour, herbs, salt, lemon rind, pepper and shalot very finely

minced together in a basin; in another basin have ready the eggs beaten

and milk, pour this on to the flour, etc., stirring well with a wooden

spoon, and continue stirring until thoroughly mixed and free from lumps.

Take a perfectly clean small frying-pan (one should be kept for this

purpose), dissolve in it a small piece of butter, enough to grease the

pan, pour in just sufficient batter to cover the bottom, shake the pan

over a somewhat fierce heat, running a knife round the edges to loosen

them. When brown on the under side, toss or turn over the pancake and

brown on the other side, fold and lay on a hot dish.



Note.--This quantity of batter should make six pancakes.

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