Russian Pancakes

Ingredients

• 2- 1/2 cups flour
• 1 Tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 pkg. dry yeast
• 1 1/2 cups milk
• 1/4 cup water
• 3 egg yolks slightly beaten
• 3 egg whites stiffly beaten

Instructions

• Scald milk, add butter, cool to lukewarm. Dissolve yeast
• in lukewarm water until bubbly. Add to milk mixture.
• Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
• beaten egg yolks and beat for several minutes more.
• Cover and put in a warm place to rise until double;
• about an hour. Stir batter down. Fold in stiffly beaten
• egg whites. Let stand 10 minutes. Clarify some butter
• and use for oiling griddle. Pour about 1/4 cup
• batter onto lightly greased non-stick fry pan. Bake
• until puffed and bubbly and light brown. Turn and fry
• until other side is browned. Only turn once. Do
• not use too much grease on the griddle. It is also
• suggested that you skim the batter from the top.
• Don’t dig down into the bowl. Serve with sweetened
• raspberries or strawberries and sour cream. Place
• berries and cream in center of pancake and roll up.
• You may use whipped cream. Or serve with choice
• of toppings, including caviar, jam, maple syrup, and
• even thin slices of smoked salmon and sour cream.