Creole Pancakes Recipe
Ingredients
| Flour | 3 Ounce (For batter:) | |
| Salt - a pinch | ||
| Eggs | 2 Small (For batter:) | |
| Milk -5-7 1/2 fl oz | ||
| Butter | 1 Tablespoon, melted (For batter:) | |
| Crushed macaroons -4 tablespoons | ||
| Kirsch | ||
| Pineapple | 1 (For finishing:) | |
| Apricot jam | 2 Tablespoon (For finishing:) | |
| Melted butter - a little extra | ||
| Icing sugar - for dusting | ||
Directions
MAKING
1) Keeping aside one egg white, make the pancake batter and stand in a cool place for about 1 hour.
2) Before starting to fry the pancakes, beat the egg till stiff and with the macaroon crumbs and a little kirsch, gently fold into the batter.
3) Stack the done pancakes one top of the other.
4) Set oven at 425° F or Mark 7.
5) In a pan, add the pineapple, some sugar syrup, apricot jam, and kirsch to taste and heat on high.
6) Add 1 tablespoon of the pineapple mix on each pancake, fold in three and arrange in a warm buttered ovenproof dish.
7) Use a little melted butter and brush the pancakes.
8) Dust with icing sugar and place in oven for 2-3 minutes.
SERVING
9) Add 2-3 tablespoons kirsch into the hot dish and set it alight.
1) Keeping aside one egg white, make the pancake batter and stand in a cool place for about 1 hour.
2) Before starting to fry the pancakes, beat the egg till stiff and with the macaroon crumbs and a little kirsch, gently fold into the batter.
3) Stack the done pancakes one top of the other.
4) Set oven at 425° F or Mark 7.
5) In a pan, add the pineapple, some sugar syrup, apricot jam, and kirsch to taste and heat on high.
6) Add 1 tablespoon of the pineapple mix on each pancake, fold in three and arrange in a warm buttered ovenproof dish.
7) Use a little melted butter and brush the pancakes.
8) Dust with icing sugar and place in oven for 2-3 minutes.
SERVING
9) Add 2-3 tablespoons kirsch into the hot dish and set it alight.
Chef
