Chocolate Nut Pancakes
1 egg
2 egg yolks
1 cup cream
1/2 cup sugar
2 tsp. grated lemon rind
1/3 cup cocoa
1 cup all-purpose flour
1 cup ground toasted almonds
4 Tbsp sweet butter, melted
confectioner’s sugar
Beat egg and egg yolks until thick and lemon-colored. Add cream and sugar and beat again. Add lemon rind.
Sift flour and cocoa together and mix in the almonds. Stir this and the melted butter into egg mixture.
Spoon a little of batter on a buttered griddle for each pancake. When lightly browned, turn, and brown the other side. Roll up and sift confectioner’s sugar over the top.
Leave a Reply