Ingredients for 14 4-inch (10 cms) pancakes
4 eggs, the yolks separated from the whites
8 Tbs. melted butter
2 cups tepid milk
2 cups all purpose flour
1 Tsp. salt
1 Tbs. of baking powder
With an electric mixer, beat the egg whites until they form peaks. In a bowl, mix the egg yolks with the milk and butter. Add the flour, salt and baking powder and stir. Fold in the beaten egg whites. Lightly grease a large skillet with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates. Pour the batter into the hot surface to form the pancakes. Cook over medium heat until bubbles form and begin to break on the surface, about 1 and a half minutes. Turn the pancake and cook it for 20-30 seconds. Serve hot with butter and honey or maple syrup.
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