{"id":7470,"slug":"french-pancake","title":"FRENCH PANCAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three egg-yolks","one-half teaspoon of salt","one-quarter cup of flour","one cup of cold milk","beaten whites (of the eggs)","two tablespoons of butter"],"ingredients_norm":["egg yolk","salt","flour","cold milk","white","butter"],"steps":["Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites.","Heat pan, add two tablespoons of butter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w69:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd5dde993b0d275a52cf20242e81e983bb6e769f05714bcde6b8833e7c4c9abb","created_at":"2026-08-02T17:02:34Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/french-pancake"}