"The Best Pancakes" from 1615
This early seventeenth century pancake from The English House-Wife produces thin, flexible cakes that are far closer to modern crepes than American style pancakes. The batter is lightly spiced with cinnamon, cloves, mace, and nutmeg, giving the pancakes warmth and complexity without overpowering the simple base of eggs and flour. Cooked in a lightly greased pan and served with powdered sugar, honey, or syrup, these pancakes work best as a neutral foundation for sweet toppings. While they are not fluffy or dramatic, they are historically accurate, easy to prepare, and surprisingly versatile.
Ingredients
- 2 eggs
- About 1 cup cool water described as “faire running water”
- 1 cup fine wheat flour added gradually to desired thickness
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground mace
- ¼ teaspoon ground cinnamon
- Freshly grated nutmeg to taste
- Sweet butter or sesame oil for frying
- Powdered sugar for serving
- Honey or maple syrup optional
Instructions
Mix the dry ingredients
- In a mixing bowl, combine the flour, salt, cloves, mace, cinnamon, and freshly grated nutmeg. Stir well so the spices are evenly distributed throughout the flour.
Add the eggs
- Crack the eggs into the bowl with the dry ingredients. Beat thoroughly until a thick, smooth paste forms and no dry pockets remain.
Thin with water
- Gradually pour in the cool water while stirring continuously. Continue adding water until the batter reaches a loose, pourable consistency. It should be thinner than modern pancake batter but thick enough to lightly coat the pan.
Fry the pancakes
- Heat a skillet over medium heat and grease lightly with butter or sesame oil. Pour in just enough batter to coat the pan thinly. Fry until lightly golden, then flip and cook the second side until set.
- Serve warm with powdered sugar and, if desired, honey or maple syrup.
Video
Notes
- Batter consistency matters: The batter should be thin enough to spread easily across the pan when poured. If it feels closer to modern pancake batter, add a splash of water until it loosens. A thinner batter produces better texture and more even cooking.
- Keep the heat moderate: These pancakes cook quickly and can burn if the pan is too hot. Medium heat allows the batter to set gently and develop light browning without scorching the spices.
- Think of this as a crepe base: This recipe shines when treated as a flexible crepe rather than a standalone pancake. Powdered sugar and honey work well, but fruit, jam, or even lightly sweetened ricotta make excellent additions.