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Dessert

French Griddle-cakes

A small pancake made from batter, fried, topped with jelly, rolled, and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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French Griddle-cakes

Ingredients

Directions

Cook the pancakes

  1. Heat a lightly greased frying pan over medium heat.

  2. Pour 1 tablespoon of batter into the pan.

  3. Spread it evenly by tilting the pan.

  4. Fry until light brown.

Fill and serve

  1. Spread with jelly.

  2. Roll up.

  3. Dust with powdered sugar.

  4. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Batter
Forms the thin pancake that cooks into a delicate, tender wrap.
Jelly
Adds sweetness and moisture inside the rolled pancake.
Powdered sugar
Adds a light, sweet finish on the outside.

The step that matters

Spread the batter evenly by tilting the pan. A thin, even layer cooks quickly and uniformly. Thick or uneven spots take longer to set and may brown unevenly or tear when rolled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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