Pancakes A La Bahamas Recipe
Ingredients
| Orange Butter | ||
| Egg yolks | 3 | |
| Milk | 1 Cup (16 tbs) | |
| Few grains salt | ||
| Flour | 7 Tablespoon | |
| Egg whites | 3 | |
| Butter | ||
Directions
Prepare Orange Butter and chill thoroughly.
Beat egg yolks.
Add milk and salt; beat until blended.
Mix in flour until well blended.
Beat egg whites until stiff, not dry, peaks are formed.
Fold egg whites into egg yolk mixture.4.
Heat butter (allowing about 2 tablespoons of butter for preparing each pancake) in an 8-inch skillet over low heat.
When butter begins to foam, pour it into a small cup and use for all the pancakes.
Using about 1/2 cup for each pancake, pour batter into heated skillet; tilt to evenly coat bottom of skillet.
Cook until the batter is set.
(Stir batter each time before baking another pancake.) As pancake bakes spoon a portion of the melted butter around the edges and underneath until pancake seems to "float." Cook pancake slowly in the butter until the underside is golden, about 4 minutes.
Turn and cook until the other side is golden.
Add more butter, if necessary, to keep the pancake free from the skillet at all times.
Transfer pancake to a hot platter and top with a spoonful of the Orange Butter; roll.
Set platter in warm oven while preparing remaining pancakes.
Top with any remaining Orange Butter and pour Cointreau over the warm pancakes.
Serve immediately.
Beat egg yolks.
Add milk and salt; beat until blended.
Mix in flour until well blended.
Beat egg whites until stiff, not dry, peaks are formed.
Fold egg whites into egg yolk mixture.4.
Heat butter (allowing about 2 tablespoons of butter for preparing each pancake) in an 8-inch skillet over low heat.
When butter begins to foam, pour it into a small cup and use for all the pancakes.
Using about 1/2 cup for each pancake, pour batter into heated skillet; tilt to evenly coat bottom of skillet.
Cook until the batter is set.
(Stir batter each time before baking another pancake.) As pancake bakes spoon a portion of the melted butter around the edges and underneath until pancake seems to "float." Cook pancake slowly in the butter until the underside is golden, about 4 minutes.
Turn and cook until the other side is golden.
Add more butter, if necessary, to keep the pancake free from the skillet at all times.
Transfer pancake to a hot platter and top with a spoonful of the Orange Butter; roll.
Set platter in warm oven while preparing remaining pancakes.
Top with any remaining Orange Butter and pour Cointreau over the warm pancakes.
Serve immediately.
Chef
