|Flour||2 Cup (32 tbs)|
|Powdered sugar||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Softened butter||1 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Butter||1⁄4 Pound (1/2 Cup)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Curacao||1⁄4 Cup (4 tbs)|
|Benedictine and brandy||2 Tablespoon (B&B)|
|Brandy||1⁄3 Cup (5.33 tbs)|
Sift flour, measure, then sift again with the 2 tablespoons powdered sugar and salt.
Beat eggs until blended; add dry ingredients and stir until smooth.
Gradually add the milk and the 2 tablespoons brandy; beat until smooth.
Heat a 7-inch frying pan and grease lightly with butter.
Pour in 2 tablespoons of batter (a small gravy ladle is a handy measure), and roll pan quickly to spread batter.
Brown quickly on each side.
Lay pancakes on waxed paper, spread with the sugar coating, and roll up.
Cover to keep warm.
To prepare sugar coating, cream together 1 cup powdered sugar and 1 tablespoon butter.
Add lemon juice and the 2 tablespoons brandy; cream together until the coating is the consistency of butter icing.
For orange sauce, cream the 1/2 cup butter and 2 tablespoons powdered sugar; chill.
Dissolve sugar cubes in orange juice.
When ready to serve, melt the prepared sugar-butter mixture in a chafing dish over direct heat.
Add the orange juice and sugar mixture and cook until reduced to one-half.
Put water jacket, half filled with boiling water, under the pan.
Place as many rolled pancakes in the pan as it will hold in one layer; spoon orange sauce over them.
Mix together the curacao and the B & B; pour over pancakes.
When hot, pour over warm brandy, light immediately, and spoon flaming sauce over pancakes until flame dies.