by Hilla Stormbringer
This recipe comes from the Tasting History
cookbook by Max Miller, redacted from an
English recipe printed in 1650. Though the
recipe itself is slightly post-period,
European pancakes are attested in period
hundreds of years before the recipe, and all
the ingredients were available within the
latter part of SCA. I chose to use mace over
nutmeg, as I feel the aromatics carry better
in the final product than nutmeg. The book
recipe also calls for dark brown sugar, but I
have substituted jaggery instead because I
think it better represents the sugar that
would have been available in-period and also
because it has a lighter flavor than
commercial brown sugar and allows the flavor
of the mace to come through more than it would
otherwise.
Cooked on a modern griddle over gas flame.
