Yorkshire Pancakes

These delicious, crunchy pancakes make a pleasant lunch or supper dish served with French-fried potatoes and fresh green peas.


4 eggs, separated

8 oz. beef, minced

2 teaspoon salt

½ teaspoon black pepper

½ teaspoon baking powder

1 small onion, very finely chopped

1 tablespoon Worcestershire sauce

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh basil or

½ teaspoon dried basil

2 fl. oz. vegetable oil

In a large mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale and thick. Using a metal spoon, fold in the beef, salt, pepper, baking powder, onion, Worcestershire sauce, parsley and basil and stir until the ingredients are thoroughly combined.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, gently fold the egg whites into the beef mixture. Set aside.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, drop tablespoons of the beef mixture into the oil, and fry for 3 minutes or until the pancakes are puffed up and brown at the edges. Using a slotted spoon, turn the pancakes over and fry for a further 2 to 3 minutes. Drain the cooked pancakes on kitchen paper towels and keep warm while you fry the remaining beef mixture in the same way.

Place the pancakes on a warmed serving dish and serve at once.

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