Comments by "Mat Broomfield" (@matbroomfield) on "Spiced Pancakes - 300 Year Old Recipe - 18th Century Cooking" video.

  1. If you're making that recipe, I would suggest that the pancakes should have been twice the diameter, and a quarter the thickness - almost paper thin, then you roll them up after frying. The French would call it a crepe, but if it's with sugar and lemon, then a British pancake.
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