Nearly every culture throughout history has had some form of pancake. After all, food doesn’t get much simpler than cooking batter in a pan. Pancake recipes are often difficult to find in early cookbooks, however; pancakes were so simple and easy to make that the instructions often weren’t written down.
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This recipe originally comes from Robert May’s The Accomplisht Cook, or, the Art and Mystery of Cookery, published in 1660. I used a modernized version from A Taste of History: 10,000 Years of Food in Britain, which reduces the size of the original from a twenty-pound monstrosity to a cake capable of being baked in a 9-inch tin.
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