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Kentish Pan Cake

Eggs
Kent

Small, round pancakes made with the addition of finely chopped apple. Served as a stack, then cut into slices like a cake.


Original Receipt from J.Salmon

Kentish Pan Cake

Apple pancakes fried and stacked as a cake and served cut into wedges.

3 large eggs
2 egg whites
1/4 pint milk
1/4 pint of double cream
2 tablespoons sherry
3 dessertspoons brandy
4 oz plain flour
A pinch of powdered ginger
A pinch of salt
Grated nutmeg to taste
1 tablespoon caster sugar
½ medium sized cooking apple
lard for frying

Whisk the eggs, egg whites, milk, cream, sherry, brandy, flour, salt and the spices together in a mixing bowl. Beat well until smooth. Peel and core the apple and chop it finely. Add the sugar and the apple to the batter and then set it aside in a cool place to rest for 30 minutes.
Lightly grease the frying pan with lard. Fry the pancakes and stack them on a large piece of greaseproof paper. When completed wrap them in the paper and keep warm until needed. Then turn the 'stack' onto a warm plate and dredge with icing sugar. Cut into wedges and serve warm with whipped cream and pureed apple.
Serves 6






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