German Egg Pancakes
5 eggs, separated
½ 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.