Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Butter - (1 1/2 sticks)

  2. 1 cup 62g / 2 1/5oz Flour

  3. 1 teaspoon 5ml Baking powder

  4. 1 teaspoon 5ml Sugar

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1 1/2 cups 355ml Milk

  7. 1/2 cup 118ml Half-and-half

  8. Grated zest of 1 orange

  9. 3 Eggs - separated

Instructions Jump to Ingredients ↑

  1. Melt the butter and let it cool slightly.

  2. Meanwhile, stir together the flour, baking powder, sugar and salt in a mixing bowl. Whisk in the milk, half-and-half and zest. The mixture will be very liquid; don't worry.

  3. Whisk in the egg yolks (this will thicken the batter slightly). In a separate bowl, beat the egg whites until soft peaks form and stir them gently into the batter. (You don't need to fold them; the batter is not that delicate.) This will thicken it to about the consistency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made ahead to this point and refrigerated, tightly covered, overnight.)

  4. Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour one-half cup of the batter in the center, forming as much of a circle as you can (using a ladle or measuring cup with a lip makes this easier).

  5. Cook until the bottom of the pancake has lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, 2 more minutes. Remove from the pan and keep warm in the oven.

  6. Serve 2 pancakes per person. Serve with maple syrup, homemade berry jam, or a big spoonful of strawberry sauce in the center. To really gild the lily, you can top that with a spoonful of whipped cream.

  7. This recipe yields 4 servings.

  8. Each serving: 575 calories ; 708 mg. sodium; 318 mg. cholesterol; 44 grams fat; 26 grams saturated fat; 32 grams carbohydrates; 14 grams protein; 0.95 gram fiber.


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