CookEat Recipe

French Pancakes au Curaçao

Name: French Pancakes au Curaçao
Ingredients: 113 Gramme Flour — No. 17 pancake batter: Flour; source unit: gramme; 14 Gramme Icing sugar — No. 17 pancake batter: Icing sugar for batter; source unit: gramme; 2 Pasteurized whole egg — Food-purpose PASTEURIZED whole eggs, TWO whole-egg equivalents for the batter; no separate yolk/white allocation.; 355 Millilitre Milk — PASTEURIZED milk,355 mL COLD for the batter.; 0.25 Teaspoon Vanilla extract — No. 17 pancake batter: Vanilla extract; source unit: teaspoon; 0.125 Teaspoon Orange extract — No. 17 pancake batter: Orange extract; source unit: teaspoon; 1 Tablespoon Jamaica rum — ONE tablespoon JAMAICA RUM retained in addition to the separate Curaçao, not replaced by it.; 0.25 Teaspoon Salt — No. 17 pancake batter: Salt; source unit: teaspoon; 1 Tablespoon Butter — No. 17 pancake batter: Butter; source unit: tablespoon; 2 Tablespoon Curaçao liqueur — TWO tablespoons commercial COLOURLESS alcoholic ORANGE-flavoured Curaçao for culinary use; not blue colouring or orange syrup.; Sugar — Fine sugar for mandatory LIGHT dusting BEFORE and AFTER rolling each pancake; amount unspecified, no inherited optional tablespoon.

Twelve thin French pancakes flavored with Curaçao and finished with sugar. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0555. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized whole-egg and milk products and colourless alcoholic orange Curaçao. Retain Jamaica rum and both essence measures in the same full batter. Light fine-sugar dusting before and after rolling is mandatory, with amount unspecified. Cook pancakes through; no complete alcohol evaporation is claimed. Limites : Extra-liquor hydration, batter and cake yield, essence drop sizes, finishing sugar amount, attained cooking temperature and residual alcohol remain unmeasured. Twelve cakes are historical batch guidance, not twelve diners.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

113 Gramme approximately 4 ouncesFlourNo. 17 pancake batter: Flour; source unit: gramme
14 Gramme approximately one half ouncesIcing sugarNo. 17 pancake batter: Icing sugar for batter; source unit: gramme
2 Pasteurized whole eggFood-purpose PASTEURIZED whole eggs, TWO whole-egg equivalents for the batter; no separate yolk/white allocation.
355 Millilitre approximately 1 and one half US cupsMilkPASTEURIZED milk,355 mL COLD for the batter.
0.25 Teaspoon Vanilla extractNo. 17 pancake batter: Vanilla extract; source unit: teaspoon
0.125 Teaspoon Orange extractNo. 17 pancake batter: Orange extract; source unit: teaspoon
1 Tablespoon Jamaica rumONE tablespoon JAMAICA RUM retained in addition to the separate Curaçao, not replaced by it.
0.25 Teaspoon SaltNo. 17 pancake batter: Salt; source unit: teaspoon
1 Tablespoon ButterNo. 17 pancake batter: Butter; source unit: tablespoon
2 Tablespoon Curaçao liqueurTWO tablespoons commercial COLOURLESS alcoholic ORANGE-flavoured Curaçao for culinary use; not blue colouring or orange syrup.
SugarFine sugar for mandatory LIGHT dusting BEFORE and AFTER rolling each pancake; amount unspecified, no inherited optional tablespoon.

Method

Steps

Step 1
Mix 113 g sifted flour,14 g powdered sugar, TWO pasteurized whole-egg equivalents, provisional quarter teaspoon salt, quarter teaspoon vanilla extract and eighth teaspoon orange extract. Gradually add 355 mL COLD pasteurized milk, ONE tablespoon JAMAICA RUM and TWO tablespoons colourless alcoholic orange Curaçao. Whisk briskly FIVE minutes or until thickened, pass through a Chinese strainer and rest THIRTY minutes.
Step 2
Lightly brush a hot SIX-INCH pan with melted butter from the ONE tablespoon allocation. Pour about THREE tablespoons batter per cake, fry briskly golden about ONE minute, turn and fry the same; cook through and avoid blackening. Repeat for the source twelve thin cakes, with actual output dependent on the batter.
Step 3
Lightly dust each pancake with fine sugar BEFORE rolling, roll, lightly dust again and lay on a hot dish. Serve hot.

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