Wafer Pancakes
From the treasured pages of Receipt book of Elizabeth Smith
Written by Elizabeth Smith
Wafer Pancakes
"Take to a quart of Cream & 9 Eggs, + of ye Whites, a whole Nutmeg, Half a pound of Melted Butter, 4 Spoonfuls of Flour 6 Spoonfuls of Sack, & Sweeten it to ye Tast, you may put a little Bit of Batter in ye Pan, when you fry ye first But it must be wiped Clean out before you fry ye rest."
Note on the Original Text
The original recipe employs period spellings—'ye' for 'the,' 'yt' for 'that,' and abbreviations such as '+ of ye Whites' meaning 'some of the whites.' Directions are brief, assuming the reader's familiarity with technique. Ingredients lack precise measurements; spoons and handfuls guided the cook, reflecting a time when recipes were as much oral tradition as written instruction. Flour and sugar quantities were to be adjusted to taste, and pan cleaning was highlighted as crucial—likely to prevent sticking and ensure a beautiful, delicate result.
Title
Receipt book of Elizabeth Smith (1775)
You can also click the book image above to peruse the original tome
Writer
Elizabeth Smith
Era
1775
Publisher
Unknown
Background
Step into the refined kitchens of the late 18th century with Elizabeth Smith, whose culinary wisdom offers a charming taste of Georgian elegance and time-honored recipes to delight any palate.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the manuscript of Elizabeth Smith and dates to somewhere between 1749 and 1800, a lively period in British culinary history. Wafer pancakes were luxurious treats, commonly enjoyed by the gentry and imitating the delicate confections of French and continental kitchens. The use of cream, eggs, and fortified wine signals a recipe meant for special occasions or elegant gatherings. 'Sack' was a popular term in the 18th century for sweet, fortified wines like Spanish sherry. Pancakes like these straddled the line between a dessert course and a breakfast treat, offering both richness and refinement.
In Elizabeth Smith's day, these pancakes would have been made using a heavy, flat frying pan or 'skillet,' usually of cast iron or copper. Heat would have been provided by an open hearth or range. A whisk or wooden spoon mixed the batter, and a knife, cloth, or piece of bread might have been used to wipe the pan clean between pancakes. Simple utensils and a keen eye for temperature were vital. Grating the nutmeg would have required a nutmeg grater, a prized kitchen implement.
Prep Time
15 mins
Cook Time
15 mins
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 cups heavy cream
- 9 large eggs (about 6 whites used, all yolks)
- 1 whole nutmeg, freshly grated
- 1 cup (2 sticks) unsalted butter, melted
- 1/4 cup (4 tbsp) plain flour
- 1/4 cup (6 tbsp) sweet sherry (substitute for sack)
- 1/4 cup white sugar (adjust to taste)
- Butter or oil for frying
Instructions
- Begin by whisking together 4 cups of heavy cream with 9 large eggs, using about 6 of the whites and all the yolks.
- Grate in a whole nutmeg.
- Melt 1 cup (2 sticks) of unsalted butter and add it to the mixture.
- Stir in 4 tablespoons (about 1/4 cup) of plain flour and 6 tablespoons (about 1/4 cup) of sweet sherry or a similar fortified wine (as a substitute for sack).
- Add sugar to taste—start with 1/4 cup but adjust as you prefer.
- Heat a frying pan until just beginning to smoke and add a dab of butter or oil.
- Pour in just enough batter to coat the base thinly, cook briefly, then wipe out the pan before each subsequent pancake to keep them delicate and golden.
- Continue until all the batter is used.
Estimated Calories
300 per serving
Cooking Estimates
Preparing the batter and workspace takes about 15 minutes. Cooking each thin pancake is quick—about 1 minute per pancake—so the total cook time depends on how many you make. Each pancake is rich and creamy, with an estimated 300 calories per serving. The recipe makes about 10 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes