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Country Kitchen
January 1, 2013 Previous Recipe
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MISSISSIPPI MUD CAKE
CURRY CHICKEN
ROULADEN
KING RANCH CHICKEN
ORANGE MARMALADE LAYER CAKE
MARSHMALLOW CHEESE TOAST
GLORIFIED POTATOES
EGGS GOLDENROD
GERMAN PANCAKES
GERMAN PANCAKES

3 eggs, separated
1 cup milk
3 tablespoons butter, melted and cooled
1 cup all-purpose flour
1 teaspoon sugar
ΒΌ teaspoon salt

Lightly grease a large iron skillet and place into a 425 F oven to preheat while preparing batter.
In a mixing bowl beat egg whites until soft peaks form and set aside.
In a separate bowl, combine egg yolks, milk and melted butter. Mix on low speed until frothy. Add flour, sugar and salt and mix to combine. Fold in beaten egg whites. Pour into hot skillet and bake 15 minutes, or until golden and puffed. Pancake will fall when it begins to cool, so have family or guests gathered around the table as the pancake is ready to be served. Slice into wedges and pass warmed syrup and butter around the table with pancake wedges.





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