A tasty breakfast recipe is something I always look forward to! Our family’s schedule is super busy, but on slow weekends we love a tasty hearty breakfast.
Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!
The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.
I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the French pancakes and oh so yummy they were!
The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.
Here is my version:
French Pancakes, A Rumford Complete Cookbook Recipe
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
1 cup milk
Preserve – any flavor you’d like (I used apple)
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.