|Pancake batter||1⁄2 Pint|
|Fat/Oil||1 Tablespoon (For Cooking Pancakes)|
|Apricot jam/Apple puree||4 Tablespoon|
Make and cook the pancakes wafer thin, in the usual way, but instead of rolling, spread each pancake with apple puree or jam and chopped almonds.
Pile on top of one another.
When the last pancake has been added, whisk egg white, fold in sugar.
Spread on top of the pancakes, sprinkle with nuts and brown in the oven, for 10 minutes.