Pancakes A La Bahamas
|Orange butter||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
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.