| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 2 |
tb |
Florida honey |
| 2 |
c |
Orange sections; (chopped fine) |
| 1 |
c |
Sifted flour |
| 2 |
|
Egg whites stiffly beaten |
|
|
Butter and oil for frying |
INSTRUCTIONS
Beat the yolks, salt and honey together, stir in orange sections and flour
and fold into beaten egg whites. Heat butter and oil to cover bottom of
skillet, about 1/4 inch. Drop batter by tbsp. Brown on both sides. Serve
hot.
Great with sour cream and orange marmalade mixed or with:
Hot Orange Butter
One half pound melted butter in a suace pan. Heat and add about 1/4 cup all
purpose flour. Cook slowly for five minutes while stirring. Add one quart
hot fresh orange juice and stir briskly with a wire whip until sauce comes
to a simmer. Add about 6 oz granulated sugar and about 2 or 3 tsp. orange
zest. Simmer a few minutes more. Serve it hot over the pancakes for a nice
change of taste. (This is something I just eyeball, so measurements are
only a guesstimate, but it's delicious!)
Posted to EAT-L Digest by BirdsEtc <BirdsEtc@AOL.COM> on Dec 28, 1997
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