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The Sampson Eagon Inn
Grand Marnier Souffle Pancakes
In a separate bowl, beat egg whites until stiff. Place egg yolks and all ingredients except pecans in a processor and blend until smooth. Transfer batter to a large bowl and let it rest for at least 30 minutes. Fold in pecans and beaten egg whites and cook on a hot buttered griddle, being careful not to burn cakes. The smaller the cakes, the easier they will be to turn. Use about a 1/4 cup of batter for each. When finished, the cakes can be held in a warm oven for a few minutes. (The texture will become a bit firmer upon standing.)
Serve with pure maple syrup or fresh strawberry sauce.
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