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Title: Slipped Pancakes
Categories: Dessert Dairy Nut Hungarian
Yield: 6 Servings
| 6 | Eggs | |
| 2 | oz | Flour |
| 2 | oz | Sugar |
| 5 | oz | Lard |
| 3 | oz | Melted butter |
| 5 | fl | Sweet cream |
| 1 | Lemon | |
| H--For filling-- | ||
| 5 | oz | Walnuts |
| 5 | oz | Castor sugar |
| 5 | oz | Orange jam |
| 6 | Servings of punch sauce |
Mix the butter, the egg yolks and the sugar well, beating the batter, and add flour and sweet cream. Beat egg whites till stiff and fold into mixture. Grease frying-pan, and when hot pour in enough of the mixture to cover the pan to a thickness of about 1/2 inch. Fry the bottom and then move to oven for a few minutes so that the top of the batter dries also, but leaving the inside soft. When finished slip unto a platter, so that the fried bottom is next to platter. Top with ground walnut mixed, with castor sugar. After the second pancake is done, slip on top with fried side downward. Spread the top of the second pancake with marmalade. Alternate layers as long as there is any butter left. Brown the upper side of the topmost pancake a little more and dust with castor sugar. Serve with punch sauce in a separate bowl.
Recipe Karoly Gundel - "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 04-24-96 (21:31) The Pine Tree Bbs (250) Intrcook (
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