Pancakes

Ingredients

• 1 pint All-purpose flour
• 6 Eggs
• 1 saltspoonful Salt
• 1 teaspoonful Baking powder
• 2 cupfuls Milk
• 1 teaspoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)

Instructions

1. 1In a large bowl, whisk together the flour and baking powder. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with the salt. Add the egg yolks and milk to the flour mixture, then gently fold in the egg whites. Add the flour and milk alternately until the batter is of right consistency.
2. 2Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes per side, or until golden brown, flipping when bubbles form on the surface and the edges look cooked. Serve immediately.
3. 3Serve hot with your favorite toppings, such as sauce, jelly, or preserves.