Flour, 2 1/4 cups,
Milk, 1 quart,
Butter, 1/2 tablespoon,
Baking-powder, 1 teaspoon,
Salt, 1 teaspoon.
Stir the flour and salt together, beat the egg-yolks, add them to the milk, mix gradually with the flour to a smooth batter.
In a large bowl beat the whites to a stiff dry froth, then gradually add to them the batter, beating till the whole is entirely mixed.
Place a medium-sized frying-pan over the fire, melt in it the butter or lard. When hot, pour in sufficient of the batter to cover the bottom of the pan. Shake till cooked to an even brown on the underside, then turn over, and cook the other side in the same manner.
Transfer the pancake to a hot plate, and spread it with marmalade, butter, or sugar. Bake in the same manner, till all the batter is used.