breakfast pancakes
8 oz plain flour (superfine)
2 t baking powder
4 oz sugar
mix the above thoroughly in medium sized bowl, make a well
add: 4 oz salted butter, melted
2 egg yolks, keep the whites
10 oz milk
proof in refrigerator for 2 hours minimum or overnight
before use:
whip: 2 egg whites with
2 T sugar till stiff and fold into batter
Fry pancake in any non-stick flat pan (greased with corn oil?)
Serve with honey, maple syrup, homemade marmalade or any desired jam
1of4 