|Eggs||5 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, melted|
|Grated lemon peel||1⁄2|
|Shortening||2 Cup (32 tbs) (For Frying)|
|Raisins||1⁄2 Cup (8 tbs), scalded and dried on absorbent paper|
Beat egg yolks with salt and sugar until very thick; add flour alternately with milk, beating until smooth after each addition.
Beat in melted butter and grated peel.
Beat egg whites until stiff peaks are formed; fold into the batter.
Heat enough shortening to coat the bottom of skillet; pour on enough batter to cover bottom, tipping skillet back and forth to cover evenly.
Bake over medium heat until pancake is lightly browned on both sides.
Then tear into pieces with two forks.
Sprinkle with some of the raisins and sugar, tossing gently while heating to golden brown.
Repeat process until all the batter is used.