Puritan Pancakes

Puritan pancakes

The 17th century ushered in more sober tastes – a 1615  recipe uses two eggs, a “pretty quantity of faire running water,” cloves, mace, cinnamon and nutmeg, all beaten together, “which done make thicke as you think good with fine wheate flower”. (No one can accuse these old-school food writers of being prescriptive.) Spice aside, they’re pretty dull things; rubbery and heavy. Cream may be taking things too far, but milk is a must.

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