Sift the flour, sugar and salt together into a bowl. Add the milk gradually, beating constantly. Add the egg yolks 1 at a time and beat until well blended. Beat the egg whites until stiff and stir 1/3 into the batter. Carefully fold in the remainder egg whites.
Over moderately high heat, melt 1 Tablespoon butter in an 8 to 9 inch skillet with sloping sides. When the butter is sizzling, pour in 1/2 the batter and cook 3 to 4 minutes.
Loosen the edges of the pancake with a spatula and slide it onto a plate. Invert the pancake back into the skillet and cook about 1 minute until the underside is brown. invert onto a heating serving plate and keep warm. Prepare the second pancake in the same manner. Sprinkle with powdered sugar. Tear the pancakes into rough pieces with 2 forks and serve immediately.
If was fantastic to see the recipe again. I hadn't seen it since the early seventies. The only addition was, warm raspberry sauce and then the powdered sugar.Give it a try next time. You'll be sold.
Instructions
Sift the flour, sugar and salt together into a bowl. Add the milk gradually, beating constantly. Add the egg yolks 1 at a time and beat until well blended. Beat the egg whites until stiff and stir 1/3 into the batter. Carefully fold in the remainder egg whites.
Over moderately high heat, melt 1 Tablespoon butter in an 8 to 9 inch skillet with sloping sides. When the butter is sizzling, pour in 1/2 the batter and cook 3 to 4 minutes.
Loosen the edges of the pancake with a spatula and slide it onto a plate. Invert the pancake back into the skillet and cook about 1 minute until the underside is brown. invert onto a heating serving plate and keep warm. Prepare the second pancake in the same manner. Sprinkle with powdered sugar. Tear the pancakes into rough pieces with 2 forks and serve immediately.
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