Pancakes should be made of half a pint of milk, three great spoonfuls
of sugar, one or two eggs, a tea-spoonful of dissolved pearlash,
spiced with cinnamon, or cloves, a little salt, rose-water, or
lemon-brandy, just as you happen to have it. Flour should be stirred
in till the spoon moves round with difficulty. If they are thin, they
are apt to soak fat. Have the fat in your skillet boiling hot, and
drop them in with a spoon. Let them cook till thoroughly brown. The
fat which is left is good to shorten other cakes. The more fat they
are cooked in, the less they soak.
If you have no eggs, or wish to save them, use the above ingredients,
and supply the place of eggs by two or three spoonfuls of lively
emptings; but in this case they must be made five or six hours
before they are cooked,--and in winter they should stand all night.
A spoonful or more of N.E. rum makes pancakes light. Flip makes very
nice pancakes. In this case, nothing is done but to sweeten your mug
of beer with molasses; put in one glass of N.E. rum; heat it till it
foams, by putting in a hot poker; and stir it up with flour as thick
as other pancakes.