Definition of French pancake

1. Noun. Small very thin pancake.

Exact synonyms: Crape, Crepe
Generic synonyms: Battercake, Flannel Cake, Flannel-cake, Flapcake, Flapjack, Griddlecake, Hot Cake, Hotcake, Pancake
Specialized synonyms: Crepe Suzette

Definition of French pancake

1. Noun. A thin pancake. ¹

¹ Source:

Lexicographical Neighbors of French Pancake

French kissers
French kisses
French kissing
French knickers
French knot
French lavender
French leave
French lesson
French loaf
French maid
French maids
French marigold
French omelet
French onion soup
French onion soups
French pancake
French paradox
French parfait
French parfaits
French partridge
French pastry
French people
French person
French polio
French polish
French pox
French press
French presses
French proof agar
French region

Literary usage of French pancake

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"french pancakeS—The french pancake- is baked thin as paper; ... This is the French pancake which becomes familiar to hotel guests as the sweet entremet ..."

2. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Eggs a la Valencienne, 421. Fried Sole, sauce tartare, 320, 207. Amourettes of Lamb a la Diable, 672. Potatoes a 1'Anglaise, 988. french pancake, 1186. ..."

3. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"DECEMBER 16 BREAKFAST LUNCHEON Sliced pineapple Omelette Lorraine Rolled oats with cream Cold lamb with jelly Rolls Salade Americaine Coffee french pancake ..."

4. Food and Flavor: A Gastronomic Guide to Health and Good Living by Henry Theophilus Finck (1913)
"A specialty of these restaurants is pancake. In our own country "french pancake" is usually a thick, leathery griddle cake rolled round a spoonful of jelly ..."

5. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"french pancake Sift one cup of flour, a teaspoon of salt and teaspoon of baking powder together, add to it two well beaten eggs, beaten with a teaspoon of ..."

6. Mrs. Lincoln's Boston Cook Book: What to Do and what Not to Do in Cooking by Mary Johnson Lincoln (1883)
"Fry a large spoonful at a time in a hot pan or on a griddle, and roll over quickly like a french pancake. This is a convenient way where the family come ..."

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