2 eggs
1 teaspoon white sugar
1 teaspoon baking soda
1 tablespoon margarine
1 1/2 cups brown sugar
1 1/2 cups vegetable oil
1 egg yolk
1 teaspoon vanilla extract
1/2 cup margarine
1/2 cup sliced almonds
1/4 cup vegetable oil
1 tablespoon white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (8 ounce) loaf pans.
Place eggs in a small saucepan with water and sugar. Bring to a rolling boil. Cover, remove from heat and let eggs stand in hot water for 10 minutes. Remove from hot water, cool, peel and cut into 1/2 inch slices.
Melt margarine in medium saucepan over medium heat. Stir in brown sugar, oil, egg yolk and vanilla extract. Bring mixture to a boil. Beat in margarine and almond oil, stirring until margarine is a light cream. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from oven and cool completely. Place on a plate or rim to cool completely.
To make the filling: In medium saucepan, mix margarine and brown sugar. Add eggs, 1 spoonful at a time, stirring constantly. Continue to beat until blended. Finally, add almond oil and margarine; stir rapidly until mixture is smooth.
To make the filling of the pancakes: In a small bowl, mix margarine, brown sugar, vegetable oil, egg yolk, vanilla and margarine. Stir into the brown sugar mixture. Place pancakes in preheated oven.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from oven and keep warm. Remove from coals and pour hot syrup over the hot pancakes to keep the pancakes warm.