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.
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The Clal Yisrael Award will be presented to the Bormans
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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
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Best of Show Award
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(Orchard Ridge Campus)
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Makes 4 1/2 cups batter, 1
large pancake, enough for 6 to
Butter for the baking dish
2/3 cup granulated sugar
1/3 cup unsweetened cocoa
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
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-
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-
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