Ingredients
- • 2- 1/2 cups flour
- • 1 Tablespoons sugar
- • 1/2 teaspoon salt
- • 1/3 cup butter
- • 1 pkg. dry yeast
- • 1 1/2 cups milk
- • 1/4 cup water
- • 3 egg yolks slightly beaten
- • 3 egg whites stiffly beaten
Instructions
- Scald milk, add butter, cool to lukewarm. Dissolve yeast
- in lukewarm water until bubbly. Add to milk mixture.
- Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
- beaten egg yolks and beat for several minutes more.
- Cover and put in a warm place to rise until double;
- about an hour. Stir batter down. Fold in stiffly beaten
- egg whites. Let stand 10 minutes. Clarify some butter
- and use for oiling griddle. Pour about 1/4 cup
- batter onto lightly greased non-stick fry pan. Bake
- until puffed and bubbly and light brown. Turn and fry
- until other side is browned. Only turn once. Do
- not use too much grease on the griddle. It is also
- suggested that you skim the batter from the top.
- Don’t dig down into the bowl. Serve with sweetened
- raspberries or strawberries and sour cream. Place
- berries and cream in center of pancake and roll up.
- You may use whipped cream. Or serve with choice
- of toppings, including caviar, jam, maple syrup, and
- even thin slices of smoked salmon and sour cream.
