A sliver of fresh apple adds a welcome crunch to these buttery pancakes, which can be served for breakfast or for dessert.
1 cup flour
1 1/2 cups whole milk
2 eggs, separated, divided use
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon melted butter
4 tablespoons butter
Sift the flour into a bowl. Add the milk and mix until smooth. Set aside for 30 minutes. In a separate bowl, beat the egg yolks, sugar and salt together. Add to the flour mixture, together with the tablespoon of melted butter, and mix thoroughly. Beat the egg whites until stiff but not dry, and fold them into the previous mixture carefully. Melt 2 tablespoons of the butter in a frying pan or griddle. When the butter is hot, drop the batter into it by the tablespoon to form small pancakes. Bake over medium heat until browned on both sides. Continue until all the batter is used up, using additional butter as required.
If desired, very thin slices of peeled apple may be placed in each tiny pancake while it is baking. Serve with preserved lignonberries. Cooked whole-cranberry sauce may be used as a substitute.
From “The Complete Round-the-World Cookbook” by Myra Waldo