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==Description== |
==Description== |
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* Ingredients for Batter: |
* Ingredients for Batter: |
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* 2 1/2 qts. half-and-half |
* 2 1/2 qts. half-and-half |
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| − | * 36 large egg yolks |
+ | * 36 large [[egg yolks]] |
| − | * 12 oz. butter, melted |
+ | * 12 oz. [[butter]], melted |
| − | * 1 cup Grand Marnier |
+ | * 1 cup [[Grand Marnier]] |
| − | * 2 tbsp. granulated sugar |
+ | * 2 tbsp. [[granulated sugar]] |
| − | * 2 tbsp. ground cinnamon |
+ | * 2 tbsp. ground [[cinnamon]] |
| − | * 1 tbsp. salt |
+ | * 1 tbsp. [[salt]] |
| − | * 1 lb. 14 oz. all-purpose flour |
+ | * 1 lb. 14 oz. [[all-purpose flour]] |
| − | * Ingredients for |
+ | * Ingredients for [[strawberries]]: |
| − | * 7 lb. 8 oz. California strawberries, stemmed and sliced |
+ | * 7 lb. 8 oz. California [[strawberries]], stemmed and sliced |
| − | * 11 oz. granulated sugar |
+ | * 11 oz. [[granulated sugar]] |
| − | * 3 qt. egg whites |
+ | * 3 qt. [[egg whites]] |
| − | * 1 1/2 cups clarifed butter |
+ | * 1 1/2 cups clarifed [[butter]] |
| − | * As needed - powdered sugar |
+ | * As needed - [[powdered sugar]] |
| − | * As needed - maple syrup |
+ | * As needed - [[maple syrup]] |
===Directions=== |
===Directions=== |
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Directions for Batter: |
Directions for Batter: |
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| − | Heat oven to 400 degrees. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon and salt until blended. Gradually add flour, mixing just until combined (batter will be lumpy.) Stir in remaining 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield - about 18 cups. |
+ | Heat oven to 400 degrees. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, [[egg yolks]], [[butter]], [[Grand Marnier]], [[granulated sugar]], [[cinnamon]] and [[salt]] until blended. Gradually add [[flour]], mixing just until combined (batter will be lumpy.) Stir in remaining 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield - about 18 cups. |
| − | For each serving, to order: In bowl, combine 1 cup strawberries and 1 tablespoon |
+ | For each serving, to order: In bowl, combine 1 cup [[strawberries]] and 1 tablespoon [[Sugar]]; set aside. In separate bowl, beat 1/2 cup [[egg whites]] to soft peaks; set aside. In third bowl, combine 3/4 cup batter and 1/2 of the sugared [[strawberries]] (with juices)[[;]] gently fold in beaten [[egg whites]]. In small (7-inch) heatproof nonstick skillet, heat 1 tablespoon [[clarified butter]] over medium heat until hot. Add [[strawberry]] batter; cook 3 to 4 minutes or until edges are set. Transfer skillet to oven; bake 10 o 12 minutes or until pancake is lightly browned and center is set. Plate, top side up, and garnish with remaining 1/2 of the sugared [[strawberries]]. Dust with [[powdered sugar]]; serve with [[maple syrup]] as desired. Shortcut - Mix chopped fresh California [[strawberries]] into your [[buttermilk]] pancake mix and top with stemmed, sliced California [[strawberries]]. |
===Other Links=== |
===Other Links=== |
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==See also== |
==See also== |
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[[Category:Desserts]] |
[[Category:Desserts]] |
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[[Category:Strawberry Desserts]] |
[[Category:Strawberry Desserts]] |
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| + | [[category:flour Recipes]] |
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| + | [[category:granulated sugar Recipes]] |
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| + | [[category:clarified butter Recipes]] |
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| + | [[category:powdered sugar Recipes]] |
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| + | [[category:Grand Marnier Recipes]] |
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| + | [[category:red currant Recipes]] |
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| + | [[category:maple syrup Recipes]] |
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| + | [[category:maple syrup Recipes]] |
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| + | [[category:egg whites Recipes]] |
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| + | [[category:buttermilk Recipes]] |
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| + | [[category:red currant Recipes]] |
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| + | [[category:yolks Recipes]] |
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| + | [[category:cinnamon Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:Sugar Recipes]] |
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| + | [[category:granulated sugar Recipes]] |
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| + | [[category:flour Recipes]] |
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| + | [[category:salt Recipes]] |
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| + | [[category:bread Recipes]] |
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Revision as of 07:57, 19 June 2006
Description
.
Ingredients
- Ingredients for Batter:
- 2 1/2 qts. half-and-half
- 36 large egg yolks
- 12 oz. butter, melted
- 1 cup Grand Marnier
- 2 tbsp. granulated sugar
- 2 tbsp. ground cinnamon
- 1 tbsp. salt
- 1 lb. 14 oz. all-purpose flour
- Ingredients for strawberries:
- 7 lb. 8 oz. California strawberries, stemmed and sliced
- 11 oz. granulated sugar
- 3 qt. egg whites
- 1 1/2 cups clarifed butter
- As needed - powdered sugar
- As needed - maple syrup
Directions
Directions for Batter:
Heat oven to 400 degrees. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon and salt until blended. Gradually add flour, mixing just until combined (batter will be lumpy.) Stir in remaining 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield - about 18 cups.
For each serving, to order: In bowl, combine 1 cup strawberries and 1 tablespoon Sugar; set aside. In separate bowl, beat 1/2 cup egg whites to soft peaks; set aside. In third bowl, combine 3/4 cup batter and 1/2 of the sugared strawberries (with juices); gently fold in beaten egg whites. In small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot. Add strawberry batter; cook 3 to 4 minutes or until edges are set. Transfer skillet to oven; bake 10 o 12 minutes or until pancake is lightly browned and center is set. Plate, top side up, and garnish with remaining 1/2 of the sugared strawberries. Dust with powdered sugar; serve with maple syrup as desired. Shortcut - Mix chopped fresh California strawberries into your buttermilk pancake mix and top with stemmed, sliced California strawberries.