Name: Fluffy Pancakes Suzette Style with Raspberry and Orange
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 3-4
Ingredients: 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon kosher salt; Zest of 3 medium oranges plus 2/3 cup freshly-squeezed orange juice; 2 tablespoons unsalted butter; 3 tablespoons orange liqueur; 2 tablespoons cognac; 1 1/2 cups full-fat buttermilk; 1/2 stick unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 1 teaspoon kosher salt; 1 large egg yolk, lightly beaten, plus 3 large egg whites; 1 1/2 cups all-purpose flour; 1/2 cup confectioners’ sugar; 2 teaspoons baking powder; 1/4 teaspoon cream of tartar; Nonstick cooking spray, for the pan; 1 pint raspberries; Whipped cream, optional

Directions

Special equipment:

a 3- to 3 1/2-inch diameter ring mold

For the orange sugar: In a medium bowl, combine the granulated sugar, vanilla, salt and the orange zest, mashing them together so the oils in the zest blend with the sugar.
For the sauce: In a large skillet, melt the butter over medium heat and add the orange sugar and orange juice. Simmer over medium heat until it reduces by about half, 5 to 7 minutes.
Remove the skillet from direct heat and add the orange liqueur and cognac. Tilt the skillet carefully back over direct heat to allow the liqueur to “flame.” Don’t lean into or over the skillet as the alcohol burns. Simmer 1 to 2 minutes so the majority of the alcohol cooks off. Whisk to combine. Taste for seasoning. Set aside.
For the batter: In a large bowl, whisk together the buttermilk, butter, vanilla, salt and the egg yolk. Sift the flour, confectioners’ sugar and baking powder right over the wet ingredients and whisk to combine.
Preheat the oven to 200 degrees F.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form, 4 to 5 minutes. Using a rubber spatula, gently fold the whites into the batter. Don’t mix a lot. There should be streaks of egg white not fully combined. The key is to mix as little as possible and keep the whites fluffy.
Heat a large skillet with a fitted lid over medium-low heat and spray with the nonstick spray. Spray the inside of a 3- to 3 1/2-inch diameter ring mold with spray. Place the ring mold on one side of the skillet. Using 1/2 cup measure full of batter, fill the mold with the batter. Cover and cook for 3 minutes. Gently remove the ring. Turn the pancake on its second side and let it cook over low heat for 3 to 4 additional minutes. Note: You can also make the pancakes free-form without a ring mold, if easier.
Clean and spray the ring mold and make a new pancake some distance from the first. Repeat and start a third one. Cook each pancake until they brown on the first side, about 4 minutes, then an additional 4 minutes on the second side.
Keep the pancakes warm on a baking sheet in the oven. Arrange on a serving platter. Drizzle each pancake with the sauce and cover with raspberries and whipped cream, if using.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.