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1
FOR THE PANCAKES: In a bowl, whisk together the flour, baking powder, baking soda & sugar, then make a well in the center & add the egg YOLKS & pour in the milk, gradually working these additions into the flour mixture with a whisk.
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2
Combine until thick & smooth, but be careful NOT TO OVER MIX.
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3
In a grease-free bowl, whisk the egg whites until stiff &, using a large metal spoon, carefully fold the whites into the batter, together with the tangerine zest & the raisins.
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4
Heat a little butter in a large skillet until bubbling, tilting the skillet to coat the entire bottom & sides.
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5
Ladle 1/4 cup of the batter into the skillet to form thick pancakes about 4 inches in diameter, then cook over a moderately low heat for about 2 1/2 minutes, or until bubbles appear on the surface.
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6
Turn the cakes over & cook for another 2 1/2 minutes or until golden, puffed up & thick.
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7
Turn the pancakes out onto a wire rack lined with a clean tea towel & baking parchment, folding the paper & towel over the pancakes to keep them moist.
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8
Repeat this until the batter is used up & 8 pancakes have been made, re-buttering the skillet as necessary, & stacking the cooked pancakes beetween the sheets of parchment until they are ready to be served.
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9
FOR THE SYRUP: Put the sugar in a saucepan, & pour the cold water over the sugar, then add the tangerine ZEST, & heat, stirring for 2-3 minutes or until the sugar dissolves.
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10
Increase the heat & bring the sugar mixture to a boil, then turn the heat down & simmer, without stirring for 10 minutes, before removing from the heat.
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11
Add the butter & stir until the butter is melted, then cool for 10 minutes before stirring in the tangerine juice.
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12
Serve pancakes warm with the warm tangerine syrup & ENJOY!.
