Angels pancakes
INGREDIENTS (serves 6):
  • 9oz(250 g) fine wheat flour;
  • 8 eggs, separated;
  • 2 cups (500 ml) milk;
  • 1/2 cup (100 ml) heavy cream;
  • 1/4 cup (50 g) sugar;
  • 1 stick (125 g) butter;
  • A few drops of bitter almond extract;
  • 1 teaspoon vanilla scented sugar;
  • Salt;
  • Preserves of your choice;
  • Confectioners' sugar;



  1. Sift the flour into a mixin bowl, mix in the egg yolks, one by one;
  2. Incorporate the milk, cream, sugar, softened butter and a pinch of salt;
  3. Add the bitter almond extract and vanilla-scented sugar;
  4. Leave to rest for 2 hours;
  5. Whip the 8 egg whites to firm peaks and fold them into mixture;
  6. Butter a small frying pan. When it is hot, pour just enough batter to make a thin layer and spread it out evenly. Cook until it just begins to brown and then flip over;
  7. Turn the oven to the 'broil' function;
  8. The preserves should be thick enough not to liquefy when they come into contact with heat;
  9. Fold the pancakes in two, spread out a very thin layer of preserves on the upper side, and then fold over again to form triangular shapes.
  10. Arrange them on a platter and dust with confectioners' sugar. Place the platter in the oven just long enough to allow a glaze to form on the top;
  11. Serve hot!
You can find similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
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