|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||3 , lightly beaten|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Melted butter||4 Tablespoon, cooled to room temperature|
|Cheshire cheese||6 Ounce, thinly sliced|
|Poached pears||2 , sliced (Warm, Adjust Quantity As Needed)|
|Parmesan cheese||1⁄2 Cup (8 tbs) (Warm, Adjust Quantity As Needed)|
|Ground cinnamon||To Taste (For Garnish)|
Preheat the oven to 225 degrees.
Mix together the flour and baking powder and sift them into a bowl.
Lightly stir in a mixture of the 3 whole eggs and milk, followed by 3 tablespoons melted butter.
Do not overbeat the batter or the pancakes will not be as tender as when lightly beaten. (It is best, but not necessary, to let this batter rest several hours, refrigerated, before proceeding.
If after resting, batter has thickened substantially, thin out with small additions of milk.) Beat the 3 egg whites until stiff but not dry.
Gently fold into the pancake batter.
Grease a griddle or frying pan with a small amount of remaining tablespoon of butter.
When hot, pour in about 3/4 cup batter to make 1 pancake 6 to 7 inches wide.
Cook until lightly browned on the bottom and fairly dry on the top.
Flip over and lightly brown the other side.
Proceed making the remaining 5 or 6 pancakes in the same fashion, greasing the skillet as necessary.
As they are cooked, place pancakes on a rack in the slow oven to keep warm.
When all pancakes are cooked, take them out of the oven and place on warm plates.
Top with thin slices of Cheshire cheese, then warm pear slices arranged in a pinwheel design, and finally with 2 or 3 tablespoons of the warm Parmesan cheese sauce.