CookEat Recipe
Corn Pancakes
Thin white-corn pancakes scented with orange and Jamaica rum, rolled and lightly dusted with sugar.
Method
Steps
Step 1
Put the four ounces of sifted fine white corn flour in a bowl. Break in the two whole pasteurized shell eggs and add the half ounce of icing sugar, one saltspoon of salt, four drops of liquid orange food flavouring and one tablespoon of Jamaica rum. Gradually add the three-quarter pint of cold milk and whisk briskly for about five minutes, until smoothly mixed and thickened.
Step 2
Pass the batter through a fine conical strainer into a clean vessel. Cover and rest in the refrigerator at 4 C or below for thirty minutes. Melt the tablespoon of butter on a saucer.
Step 3
Brush a small frying pan with a six-inch base lightly with some of the same melted butter. Heat the pan thoroughly, then pour in three tablespoons of batter at once to make a thin pancake. Cook over a brisk heat for about one minute on each side as a guide, until golden, fully set and cooked through to 74 C at its centre. Do not let it blacken.
Step 4
Lift onto a hot plate and continue with the remaining batter, brushing the pan lightly from the same tablespoon of butter as needed, aiming for twelve thin pancakes. Do not taste uncooked batter.
Step 5
Lightly dust each pancake with fine icing sugar, roll neatly and dust the outside lightly again. Arrange on a hot dish and serve very hot.
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