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  • Butter
  • 3 whole eggs plus 4 additional egg yolks
  • 113g superfine flour
  • 200g Sour cream (liquid and superfat)
  • Grated orange peel
  • Grated nutmeg


First, melt the butter. Set it aside.

Put the whole eggs and egg yolks in a large bowl. Beat with a whisk or hand-held mixer until well combined.

Add the flour and beat until smooth and completely combined. Add 6 Tablespoons of the cream to the egg flour mixture and mix until combined. While stirring or beating, pour in the melted butter. Add the remaining cream, orange and nutmeg stuff and stir to combine.

Heat a frying pan or skillet on a high heat until a drop of water skitters across the surface. Lower the heat to medium.

Pour approximately half a cup of batter into the center of the pan and spread by swirling the pan to create an 8-inch pancake. Cook for 1 minute, or until the edges of the pancake lift and appear lacy and the middle looks mostly set. Flip the pancake and cook for an additional 30 seconds.

Repeat until your batter is gone. Serve the pancakes immediately.

pancakes.txt · Last modified: 2022/05/06 15:23 by rh