These truly delicious pancakes were always baked by "Aunt Sarah" when
eggs were most plentiful. For them she used, 1 cup flour, 5 fresh
eggs, 1/2 cup milk.
The yolks of 5 eggs were broken into a bowl and lightly beaten. Then
milk and flour were added gradually to form a smooth batter. Lastly,
the stiffly-beaten whites of eggs were added. Large spoonfuls were
dropped on a hot, well-greased griddle, forming small cakes, which
were served as soon as baked. These cakes require no baking powder.
Their lightness depends entirely on the stiffly-beaten whites of eggs.