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Creole Pancakes

Holiday.Cook's picture
Ingredients
  Flour 3 Ounce
  Salt 1 Pinch
  Eggs 2
  Milk 7 1⁄2 Fluid Ounce
  Butter/Olive oil 1 Tablespoon, melted (plus a little extra)
  Crushed macaroons 4 Tablespoon
  Kirsch 2 Tablespoon
  Fresh pineapple/Diced 1 , diced
  Apricot jam 3 Tablespoon
  Icing sugar 2 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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