Macaroon Pancakes (French Recipe)

Ingredients

• 1 tablespoonful of rice flour
• 2 tablespoonfuls of milk
• the yolks of 4 eggs
• 1 spoonful of melted butter
• 2 ounces of sugar
• 2 tablespoonfuls of chopped candied peel
• a little cinnamon
• ½ pound of stale, crushed macaroons
• a spoonful of orangeflower water
• the white of a well-beaten egg
• 2 whole eggs

Method

1. 1

   Mix rice flour and milk, beat yolks, add remaining milk, melted butter, and sugar.

2. 2

   Stir until thick, cool, then add candied peel, cinnamon, macaroons, orangeflower water, beaten egg white, and whole eggs.

3. 3

   Pour into a buttered dish, bake until brown, and roll up with jam filling.

Nutrition per serving

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 65. The excerpt below is the record exactly as published.

CAROON PANCAKES. (A French recipe.) Mix I tablespoonful of rice flour and 2 table- spoonfuls of milk, taken from a pint of milk and set aside. Beat the yolks of 4 eggs, add the 196 With a Saucepan over the Sea rest of the milk, i spoonful of melted butter, and 2 ounces of sugar. Stir on the fire until thick but not boiling, cool it, add 2 tablespoonfuls of chopped candied peel, a little cinnamon, )( pound of stale, crushed macaroons, and a spoonful of orangeflower water. Finally, add the white of a well-beaten egg and 2 whole eggs

Cook this with the app: pantry check, scaling, and the assistant.