Omelet Pancake Batter

Name: Omelet Pancake Batter
Yield: About 16 pancakes, 6 inches (15 cm) in diameter
Cuisine: American
Ingredients: 2 ounces (55 g) cornstarch; ½ teaspoon (2.5 g) salt; 4 ounces (115 g) unsalted butter; 2 ounces (55 g) bread flour; Grated zest of 3 lemons; 6 ounces (170 g) granulated sugar; 1¼ cups (300 ml) whole milk, at room temperature; 8 eggs, separated

Preparation info

About
16
pancakes, 6 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not whip and fold in the egg whites until you are ready to cook the pancakes. Prior to whipping the whites, the batter can be held, covered and refrigerated, for several hours or even overnight.

Ingredients

4 ounces (115 g) unsalted butter
2 ounces (55

Americas
United States
Dessert
Vegetarian

Method

Melt the butter in a heavy saucepan. Mix in the flour, cornstarch, and salt to form a paste. Cook the roux for 1 minute without browning. Stir in the milk and bring the mixture to a boil, stirring constantly. Remove from the heat and stir until smooth.
Whisk in the egg yolks, a few at a time, followed by the lemon zest.
Whip the egg whites and sugar t