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Mother's Day: Puffed Pancakes with Strawberries

Source of Recipe


Carol Dearth






List of Ingredients



• -- For Strawberry Sauce --
  
• 3 cups fresh or frozen strawberries
  
• Sugar to taste
  
• 2 Tbsp orange liqueur
  
• .
  
• -- For Pancakes --
  
• 6 eggs
  
• 1 cup milk
  
• 1/4 cup orange liqueur
  
• 1/2 cup sugar
  
• 1/4 tsp salt
  
• 1 cup all-purpose flour
  
• 1/2 cup butter
  
• Powdered sugar
  
• Sour cream
  






Instructions



1. For the Sauce: Combine strawberries, sugar and orange liqueur in saucepan. Heat until warm and sugar is dissolved. May be prepared one day in advance; reheat gently before serving.
   
   
2. For the Pancakes: Preheat oven to 425 degrees (F). In food processor or blender, mix eggs, milk, liqueur, sugar and salt; add flour while processing, until blended.
   
   
3. Melt butter in 10-inch quiche dish. Do not allow it to brown. Pour batter in sizzling butter. Bake on middle rack 15 to 20 minutes, until puffed and golden.
   
   Sprinkle pancake with powdered sugar. Serve immediately with strawberry sauce and sour cream, as pancake falls quickly.
   
   Serves 6 to 8
   (yields 2 to 2-1/2 cups sauce)