Dessert Pancakes Recipe
Ingredients
PANCAKE BATTER
1/2 cup milk
1/2 cup water
3 egg yolks
1 tablespoon sugar
3 tablespoons brandy, rum or orange liqueur
150 g flour
2 tablespoons melted butter
1/2 tablespoon butter,
1/2 tablespoon cooking oil for frying
ORANGE ALMOND BUTTER
100 g sugar
1 tablespoon grated orange zest
250 g butter
1/2 cup fresh orange juice
3 tablespoons orange liqueur
1/4 cup brandy for flaming
100 g almonds or macaroons
1/4 teaspoon almond extract
Directions
Set the processor going and put the pancake ingredients into the work bowl in the order listed.
Process for a few seconds until well combined.
Refrigerate for 1-2 hrs before using.
Fry pancakes in a crepe pan.
In the work bowl combine sugar, the grated zest and the butter and process until creamed.
Gradually add the orange juice and the liqueur.
Add the almonds or the macaroons and process until they are chopped and incorporated.
Spread the orange-almond butter on the pancakes, heat in pan and serve folded or rolled, flaming with brandy.
Variation: Substitute fresh fruit, e.g. strawberries for orange almond butter.
Process for a few seconds until well combined.
Refrigerate for 1-2 hrs before using.
Fry pancakes in a crepe pan.
In the work bowl combine sugar, the grated zest and the butter and process until creamed.
Gradually add the orange juice and the liqueur.
Add the almonds or the macaroons and process until they are chopped and incorporated.
Spread the orange-almond butter on the pancakes, heat in pan and serve folded or rolled, flaming with brandy.
Variation: Substitute fresh fruit, e.g. strawberries for orange almond butter.
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