Pancakes based on a 1585 English Recipe from The Good Huswifes Jewell by Thomas Dawson

 

Original Recipe from The Good Huswifes Jewell:
 
To make the pancakes:
Take new thicke Creame a pinte, four of five yolks of Egs, a good handful of flower, and two or three spoonfuls of ale, strain them altogether into a faire platter, and season it with a good handful of Sugar, a sooneful of Synamon and a little Ginger: then takea frying pan, and put in a little peece of Butter, as but as your thombe, and when it is molten browne, cast it out of your pan, and with a ladle put to the furthesr side of your pan some of your stuffe, and hole your pan aslope, so that you stuffe may run abroad all ouer all the pan, as thin as may be: then set it to the fyre, and let the fyre be verie soft, and when the one side is bakes, then turne the other, and bake them as dry as ye can without burning.


Modern Recipe Interpretation:

2 cups cream
4-5 egg yolks
1/2 cup flour
2-3 tsp yeast
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger

butter for the pan (melted)

Mix the ingredients together. Heat the pan on medium low heat. Yield: 16 large pancakes

For visual instructions, please visit here.

(Dawson)

Works Cited:

Dawson, Thomas. The Good Huswifes Jewell.
https://www.bl.uk/learning/langlit/texts/cook/1500s2/pancakeh/pancakes.html. 13 March 2020.

Reid, Jennifer. "Tasting Tudor Pancakes." Shakespeare Birthplace Trust. 17 February 2015.  https://www.shakespeare.org.uk/explore-shakespeare/blogs/tasting-tudor-pancakes/. 13 March 2020.