Bismarck hotel pancakes
MAKES 2 SERVINGS
4 eggs, separated
3/4 cup milk
1/2 cup flour
Pinch of salt
1 tablespoon butter, divided
Lingonberry or other preserves, fresh fruit and confectioners' sugar for topping.
In a large bowl, whisk together egg yolks and milk, add flour and salt and whisk until well- blended. In a large bowl of an electric mixer, whip egg whites until stiff peaks form. Fold egg whites into egg yolk mixture until well-blended.
Heat an 8-inch, nonstick skillet over medium heat. Melt 1/2 tablespoon of butter in skillet, reduce heat to low and pour in half of the egg-flour mixture. Cook until bottom is golden brown and firm, about 4 minutes.
Slide pancake out onto a dinner plate, brown side down. Invert the frying pan over the uncooked side of the pancake and turn the plate, letting the pancake fall back into the pan. Continue cooking until other side is golden brown, about 4 minutes. Place pancake in warm oven and repeat with remaining batter.
Place each pancake on a plate, dot with butter and spoon fruit or preserves on half of the pancake. Fold the pancake and sprinkle top with confectioners' sugar.
Serve hot.
Loraine Youngholm, Deerfield
