CookEat Recipe
Honey Cakes
Small honey and nutmeg griddle cakes, kept warm under a napkin and served with maple syrup separately.
Method
Steps
Step 1
Sift the quarter pound of flour into a bowl. Add the two whole eggs, one tablespoon of honey, half an ounce of icing sugar, quarter ounce of baking powder, one saltspoon of salt, half a saltspoon of grated nutmeg and half a pint of cold milk. Whisk until thoroughly blended and thickened.
Step 2
Lightly grease the bottom of a large frying pan with a little melted lard and heat it until hot. Using a two-and-a-half-inch ladle, pour in the batter to make four separate cakes at a time.
Step 3
Cook for about one and a half minutes on each side, adjusting the heat to brown the surfaces without scorching. Continue as needed until each cake is set through with no wet batter and its centre reaches 74°C.
Step 4
Transfer the cooked cakes to a warm dish and cover with a clean napkin. Repeat with the remaining batter, keeping the waiting batter refrigerated and using only a light film of lard in the pan.
Step 5
Serve the cakes hot, lifting the napkin for serving, with maple syrup offered separately.
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