Grand Marnier Pancakes

  • 6 Large Eggs separated

  • 2 1/2 Tablespoons Sugar

  • 2 Cups Mascarpone cheese

  • 1/4 Cup Canola oil

  • 1 Cup + 3 Tablespoons All purpose flour

  • 1/2 teaspoon Salt

  • 4 teaspoons Baking Powder

  • 5 Tablespoons Freshly squeezed orange juice

  • 1 Tablespoon Freshly grated orange zest

  • 1 Tablespoon Grand Marnier

  • 1/4 Cup Finely chopped pecans optional

In a large bowl, beat the egg whites to stiff peaks.

In a food processor or blender combine egg yolks, and remaining ingredients except for pecans and egg whites. Blend until smooth.

Transfer to a large bowl and let rest for 30 minutes.

Fold in egg whites and pecans (if using).

Pour a 1/4 cup of batter for each cake on a hot buttered griddle or large fry pan.

I find medium low heat to work best so as not to burn outside of cakes. Cook about 2-3 minutes per side. (Outer edge of pancake should start to firm up a bit before flipping)

You can transfer to a warm oven for a few minutes before serving but they may firm up a bit.


Makes 8

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