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Bio: This blog aims to take old cook book step by step recipes and turn them into photo by photo sequences; hopefully with some video shorts included.

  • Welcome to a photographic step by step of how to make a thin pancake.

    The recipe concept was influenced from Barry (1976).

    Step One: Gather the pancake ingredients.

    1.25 cups Plain Flour, 3x Eggs, 1.5 cups Milk, half-a-tea spoon Salt, 2 tablespoons of un-salted Butter

    Step Two: Place the Butter into the Microwave.

    Step Three: Melt the Butter in the Microwave (for 30 seconds).

    Microwave the butter for up to 30 seconds

    Step Four: Add the Butter and the Milk into in the Eggs

    Step Five: Whisk the egg, milk and butter mixture

    Step Six: Add the flour and salt together – then add the whisked egg, milk and butter mixture

    Step Seven: Make a ‘well’ in the dry ingredients (i.e. the salt and flour)

    Step Eight: To the dry ingredients, add the whisked egg, milk and butter mixture and whisk the lot.

    Step Eight: Let the mixture sit for an hour (place a clean tea towel over it)

    Step Nine: Heat some butter in a crepe-pan over medium heat – Then pour some of the mixture into this flat crepe-pan (the low sides are ideal for flipping crepes).

    Step Ten: Pour the batter into a hot oiled/butter crepe-pan.

    Step Eleven: The flipping moment of truth

    Step Twelve: No wrath for crepes like this

    Ready for any topping of your choice

    Bibliography:

    Barry, B. (1976). The Egg Cookbook. Australian Universities Press PTY. LTD.

    n.b. very similar recipes, albeit two eggs less, are also in the cookbook,

    The Good Housekeeping Institute. (1955). A Good Housekeeping: Cookery Compendium (Revised Edition). The Waverley Book Company Limited.

    Not much had changed in 20 years.

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