In
cert
OnePjrle
PANCAKES page 108
edges and the undersides are
golden brown. Adjust the heat if
the pancakes are browning too
fast. Rum the pancakes over and
cook about 1 minute longer to
brown the second side.
Keep the pancakes warm in a
200° F. oven on a plate, loosely
covered to stay moist.
Gift Certificates Available For Mother's Day
Fine Art Photographs Of Children
217 Pierce Street • Birmingham, MI
8 1 0 • 6 4 6 - 6 9 5 1
CLAL - The National Jewish Center for Learning and
Leadership will pay tribute to Marlene and Paul Borman
at its annual In Concert For One People" on Monday,
May 22, 1995, 22 Iyar 5755.
The Clal Yisrael Award will be presented to the Bormans
at the celebration which will include a concert by Beged
Kefet, followed by a festive supper. A book of original
commentaries, These Are The Words, written by the
esteemed CLAL faculty, will be given to the guests.
Doreen and David Hermelin, Co-Chairmen of "In
Concert For One People," and Jack Weprin, Chairman
of the Tribute Book, invite your participation.
For further information: (212) 867-8888
Maze! Toy
to
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HARRIET GELFOND
A National Women's Art Exhibition
Best of Show Award
Oakland Community College
(Orchard Ridge Campus)
Your many admirers
elizabeth green boutique
Radine Abramson Spier
Chairman
Great Prices As Always! - Store Sale Not Necessary
V MOTHER'S DAY IS MAY 14TH
Rabbi Irving Greenberg
President
CLAL
D-onna M. Rosenthal
Executive Vice Chairman
Studio in Harvard Row Mall
/reit" te, t(daddcc,
V
MOTHER'S DAY is near
Show her you care
and that you think
she's very dear.
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BAKED MQCHA
SOUFFLEE PANCAKE
Makes 4 1/2 cups batter, 1
large pancake, enough for 6 to
8 portions
Butter for the baking dish
2/3 cup granulated sugar
1/3 cup unsweetened cocoa
powder
1/4 cup instant coffee powder or
crystals, preferably espresso
3 tablespoons corn starch
3/4 cup milk
4 tablespoons unsalted butter
1 teaspoon vanilla extract
4 large eggs
An ovenproof skillet or round
baking dish, 9 to 10 inches across
the bottom, sides at least 1 inch
high.
Check that one rack is in the
middle of the oven and heat the
oven to 325° F. Butter the skil-
let or baking dish and sprinkle 1
tablespoon sugar over the bot-
tom.
Put the cocoa, coffee powder,
cornstarch, and all but 1 table-
spoon of the remaining sugar
into a medium-size saucepan.
Mix well, then stir in the milk.
Stir over moderate heat until the
mixture thickens and boils. Boil
1 minute, stirring constantly. Re-
move from the heat. Add the but-
ter and vanilla, and stir until the
butter is melted.
Crack open the eggs, letting
the whites fall into a deep nar-
row bowl. Stir the yolks into the
hot chocolate mixture.
At this point you can cover the
chocolate mixture by placing a
sheet of plastic wrap right on the
surface and put the dessert on
hold—at room temperature for
not more than 2 hours or in the
refrigerator (egg whites, too) for
up to 24 hours (in which case al-
low the mixture and the whites
to come to room temperature be-
fore proceeding).
Beat the egg whites with an
electric mixer at high speed un-
til soft peaks for when the beat-
er is lifted. Beat in the remaining
1 tablespoon sugar and continue
beating about 2 minutes longer,
until the whites are stiff, glossy,
and very white. Beat a spoonful
of the whites into the chocolate
mixture with the electric mix-
er. Then, with a rubber spatula,
gently fold in the remaining
whites. Scrape the batter into the
prepared skillet or baking dish.
Bake until the pancake is set
around the edges but still slight-
ly creamy in the middle, 20 to 25
minutes for a metal skillet, 30
to 35 minutes in a baking dish.
Remove from the oven and serve
within a few minutes.
PANCAKES page 110