German Egg Pancakes

5 eggs, separated 1/2 cup milk 1 cup flour, sifted.

Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.

Savoury Pancakes

2 eggs. 2 ounces flour. ½ pint milk. ½ teaspoon grated lemon rind. ¼ teaspoon salt. ¼ teaspoon mixed sweet herbs. 1 shalot, or small onion. A shake of pepper. Butter for frying.

Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.

Note.--This quantity of batter should make six pancakes.

Pancakes

To three tablespoonfuls of flour add six well-beaten eggs, three tablespoonfuls of white wine, four ounces of melted butter nearly cold, the same quantity of pounded loaf sugar, half a grated nutmeg, and a pint of cream. Mix it well, beating the batter for some time, and pour it thin over the pan.