| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; separated |
| 1 |
tb |
Granulated sugar |
| 1 |
c |
Milk |
| 3/4 |
c |
All purpose flour; (Five Roses, naturally) |
| 1 |
tb |
Melted butter |
INSTRUCTIONS
Unfortunately, I can't find my Mother's recipe. I know I have it somewhere,
but.... However, I found one in my old 1938 Five Roses Cook Book. Here
they're called French Pancakes. Maybe it's similar.
Beat egg yolks until thick and lemon coloured; add sugar and 1/2 cup milk.
Stir in flour with remaining milk and melted butter. Beat egg whites until
stiff but not dry; fold into batter. Drop by 1/3 cupfuls on hot pancake
griddle. Cook pancakes until they are filled with bubbles and the under
surface is golden brown. Turn and brown the other side. Spread with jelly
or sugar and lemon or whatever, roll up and enjoy.
BTW, I've had trouble responding to the group, (not sure why) so if this
comes back to me, I'll send it on to you personally. And I'll also have
another look around for my Mother's recipe.
Posted to EAT-L Digest by Ed & Ruth <barbin@MAG-NET.COM> on Feb 23, 1998
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