1. Sieve all the dry ingredients together. 2. Mix dry ingredients with all the wet ingredients and let pancake batter sit to rest for 20 minutes. 3. Ladle pancake batter onto hot griddle, just as you would regular pancakes. Pancakes should have about a 3-inch diameter. Cook 2 to 3 minutes per side. Makes 12-15 pancakes. 4. For the Orange Mousse:. 5. In a double boiler whisk together egg whites and sugar, until sugar is dissolved and the mixture is hot. 6. Using a mixer, beat egg mixture until soft peaks form (this is now considered a meringue). 7. Whip the heavy cream. 8. Fold the concentrated orange into the meringue, and then fold in whipped heavy cream. 9. Top a pancake with mousse, and repeat layers twice more so that each serving includes three pancakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
