Recipes > Pancakes & Waffles > Pannequets la royale

Pannequets la royale


  • 1/2 pound sifted flour
  • 5 ounces melted butter
  • 6 eggs
  • 1 1/2 cups cream or milk
  • 1/8 teaspoonful salt
  • 2 1/2 tablespoonfuls sugar


Stir the 6 yolks, sugar and salt together and add slowly the melted butter, flour and the lukewarm cream; add lastly the 6 whites beaten to a stiff froth; bake this mixture into small pancakes the size of a saucer, spread them with fruit marmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrange them on a dish in two rows over each other and serve with sabayon of oranges or wine chaudeau. These pancakes may be served with any kind of sweet sauce. Stewed fruit may also be laid in center of dish and the pancakes laid around it.


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Desserts and Salads (1920).

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