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Pear-Meringue Pancakes
Frittatine Zingarella/Pear-Meringue Pancakes (made with milk, butter and sugar; flavored with cognac; topped with meringue)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Pear Filling:
1 pound pears, peeled and cubed
1/2 cup sugar

Pancake batter:
3 egg yolks
3/4 cup milk
3/4 cup water
1 tablespoon sugar
3 tablespoons cognac
1 1/2 cups sifted flour
1/4 teaspoon salt
1/4 cup melted butter

For frying
2 tablespoons vegetable oil
2 tablespoons butter

2 egg whites
1/4 cup sugar


Pear filling:

Cook the pears and sugar over low heat until very thick and dry. Cool.


Beat the egg yolks. Mix in the milk and water, then the sugar, cognac, then the flour and salt until very smooth.

Stir in the butter. (If you have an electric blender, combine all the ingredients and blend until smooth.)

Chill 2 hours.

Heat a little oil and butter in a 6 inch skillet; pour in enough batter to just coat the pan.

Cook until delicately browned on both sides.

Stack while preparing the balance.

Place a tablespoon of the pear mixture on each pancake and roll up.

Arrange in a buttered baking dish.


Beat the egg whites until soft peaks form, then very gradually beat in the sugar until very stiff.

Heap over the pancakes. Bake in a preheated 450 degrees F. over 5 minutes or until delicately browned.

Makes: 12 pancakes.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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