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Tasty French Pancakes

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  Eggs 3 , separated
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Melted butter 1 Tablespoon

separate the eggs and beat the yolks until lemon colored.
Add the sugar, salt and 1/2 cup of the milk; beat to mix.
Sift the flour, measure and add to the egg yolk mixture.
Add the remaining milk and beat with rotary beater until smooth.
Stir in the melted butter.
Fold in the stiffly beaten egg whites.
Pour 1/2 cup batter into a heated, lightly greased skillet, spread with back of spoon to fill pan.
When brown on underside, turn and brown on other side.
Spread with jelly and roll.
Sprinkle with powdered sugar if desired.
Serve at once for breakfast, luncheon, or as a dessert.
Batter is also excellent for regular breakfast-size pancakes.

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