For 4 portions
of Pancakes:
10 oz flour2 eggs
1 pint milk
¼ tablespoon sugar
2 tablespoons clarified
or ordinary butter
for pancake batter
1 tablespoon salt
⅔ oz yeast
1 tablespoon clarified
butter for frying
2 tablespoons clarified
butter for spreading
Cover the batter and leave to stand in a warm place for 3-4 hours, during which period it should be stirred several times. Finally add the rest of the milk (also heated) and stir rapidly. Whip the cooled egg whites and fold into batter.
Fry pancakes on both sides in a well-heated heavy frying pan. Spread with butter and pile up on a plate as they are done.
Serve pancakes with red or black caviare, any kind of salmon, any kind of smoked fish, herring, sour cream, milk or jam.