French Pancakes

From

a cook book,

over 106 years old

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.

4 Egg Yolks

1 lb. Flour

1 glass Brandy, = (1/4 c.)

an equal amount of good Ale & Water

pieces of Butter, ~ the size of a walnut

. Lemon, -{optional

Ginger Sauce, -{optional

Spiced Sugar, -{optional

Beat Egg Yolks well,

then mix into 1 lb. of Flour.

Add Brandy.

With an equal quantity of good Ale & Water,

dilute the paste until it is of the consistency of cream.

.

Let this remain for 2 hours before using.

Put a piece of Butter as large as a walnut

into a hot frying pan.

Put in enough Batter to cover the bottom of pan.

When nicely browned on one side,

turn it over.

As soon as it is done...

serve it with;

Lemon,

Ginger Sauce,

or

Spiced Sugar apart.

.

Put in another piece of Butter for each,

and every succeeding Pancake that you fry.

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