76 Te Puke Pancakes

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Plain flour 1 cup 4 oz. 115 grams
Salt 1 pinch 1 pinch 1 pinch
Eggs 2 2 2
Milk cups 10 fl. oz. 285 milliliters
Grand Marnier 2 tbsp. 1 fl. oz. 30 milliliters
Butter 1 tbsp. ½ oz. 15 grams
Very red rose petals 40 40 40
Superfine granulated sugar To dust To dust To dust


Method of Preparation

Sift flour with salt—use yolk of 1 egg and 1 whole egg—melt butter—measure Grand Marnier—pluck rose petals.

Method of Cookery

  1. Combine all dry ingredients, make a well, add eggs and milk gradually. Beat well.
  2. Add Grand Marnier and melted butter.
  3. Beat and allow to stand, covered, for 4 hours.
  4. Heat a little butter in omelet pan, add batter, and rock pan to cover surface. Place 4 petals on batter. When bubbles form, flip over. DO NOT TOSS.
  5. Pile pancakes on plate, brushing melted butter on top. Wrap in serviette and place in refrigerator to keep.
  6. Reheat in warming oven before service.


Fill with vanilla ice cream chopped up with fresh fruit. Dust with superfine granulated sugar and serve. The rose petals give the dish a most unusual and attractive appearance.