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This a long-time favorite of Folkestone Inn guests.Hint: It is important to mix the beaten eggs into the dry ingrdients before adding the other wet ingredients |
Yield: 16 Medium Pancakes
2 cups flour
1 tsp. salt
2 tsp. baking soda
1/4 cup sugar
1/2 tsp. thyme
2 eggs lightly beaten
1-3/4 cups orange juice
1/4 cup (1/2 stick) butter, melted
Heat griddle to 375°. Mix dry ingredients. Add eggs, stir, then add orange juice and butter. Batter will be thick. Use about 1/4 cup of batter for each pancake.
Orange Butter Sauce
1/2 cup (1 stick) butter, melted
3 Tbs. cornstarch
2/3 cup sugar
1 oz julienned orange zest
2 cups orange juice (heated)
Melt the butter with the cornstarch for one minute, to make a white roux. Stir in the heated orange juice and then the remaining ingredients. Continue stirring over medium heat while thickening. Bring to boil, then simmer for five minutes. Drizzle hot butter over pancakes. Serve with maple syrup.
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