Pancakes with Orange Flower Water—Large

Sift twelve ounces of flour into a basin; add to it a grain of salt, and mix in six to eight eggs, one by one, beating the paste each time for three or four minutes so as to have it smooth and light; put in two spoonfuls of powdered sugar, and four spoonfuls of good olive oil; when the mixture is finished add two or three spoonfuls of raw cream, and as much brandy; the paste should be flowing without being liquid; cover the basin with a cloth, and let it rest for a couple of hours. Heat two omelet pans, butter them liberally with a brush dipped in clarified butter, and cover the bottom with a rather thick layer of the paste; prick it with the prong of a fork to have the liquid parts fall to the bottom. As soon as the pancake attains consistency rotate the pan vigorously to detach it from the pan, and toss it over with one stroke; butter the bottom of the pan and the top of the pancake with melted butter without ceasing to toss the pan over a slow fire so that it finishes to cook. When the pancake is properly done slide it on a round dish, having the bottom bestrewn with brown sugar, and dredge more of the same over the top; then sprinkle with a few drops of orange flower water, and on this slip the second pancake; sweeten and sprinkle it the same. Send the dish at once to the table so that they can be eaten hot while the other two are being prepared.