76 Te Puke Pancakes

Preparation info

Difficulty
Easy
Recipe to Produce
4
Portions

Appears in

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	1¼ 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

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

Combine all dry ingredients, make a well, add eggs and milk gradually. Beat well.
Add Grand Marnier and melted butter.
Beat and allow to stand, covered, for 4 hours.
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.
Pile pancakes on plate, brushing melted butter on top. Wrap in serviette and place in refrigerator to keep.
Reheat in warming oven before service.

Serving

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.