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Dutch Panffres

Two pounds of flour, a teaspoonful
of Yeast, five eggs, with half the whites.
Sugar to your taste, a little Nutmeg,
a table spoonful of ale. Mix these
ingredients very well together with
as much milk as will make
it into batter of the consistency
of good cream. (If liked, by adding
currants just before they are put
into the Irons. then Panffres make
a very nice Second Course dish
with wine Sauce poured over them.)

When the batter is well beaten
pour it into your Panffre tongs
& place them over the fire or stove.
The Irons should be frequently
turned while baking, that both sides
may be browned.