136 Soufflé Pancakes

Name: Soufflé Pancakes
Yield: For six people
Cuisine: French
Ingredients: 2 tablespoons arachide oil to oil the pans; 50 g (1¾ oz) unsalted butter; 3 well-ripened pears weighing 120 g (4¼ oz) apiece or the same weight of tinned pears drained of their syrup; 60 g (2 oz) caster sugar; ½ lemon; 100 g (3½ oz) flour; a pinch of salt; 40 g (1½ oz) caster sugar; 1 egg; the finely grated rind of half an orange; 250 ml (scant ½ pint) milk; 1 egg yolk; icing sugar in a shaker; 6 egg yolks; 1 tablespoon pear liqueur; 50 g (1¾ oz) softened unsalted butter for buttering the oven-dish; 10 egg whites