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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup half-and-half
- Grated zest of 1 orange
- 3 large eggs, separated
- 1/4 cup sugar
- 1 tablespoon fresh orange juice
Method
- Melt the butter and let it cool slightly.
- Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour 1/2 cup of the batter in the center of the skillet, forming as much of a circle as you can. (Using a ladle or measuring cup with a lip makes this easier.)
- Cook until the bottom of the pancake is lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, about 2 minutes more.
- Remove from the pan and keep warm in a 200-degree oven as you continue with the rest of the batter. Serve 2 pancakes per person, with a generous portion of compote.
- Place the strawberries, sugar and orange juice in a food processor and pulse 4 or 5 times just to chop the berries small. Do not puree.
- Transfer the mixture to a small nonstick skillet and cook over medium-high heat until it begins to thicken, about 5 minutes. Set aside until ready to use. Serve warm or at room temperature.
