I was unaware of these all egg pancakes before this morning. I served them with the all popular blueberry sauce. These pancakes can also be made savory.
Melt 1 tablespoon of butter into a 10 inch pan
butter should be hot when the pancake mixture is added to it.
Beat until very light:
4 egg yolks
2-4 tbs. sugar
1/8-1/4 tsp. vanilla
Whip until stiff:
4-6 egg whites
Fold the yolk mixture into the egg whites. Heap the souffle into the hot skillet by the spoonful. Allow 5 minutes total cooking time. Brown one side, turn over and brown the other side. Center should still be very soft.
serves 2 or 3.
Do not attempt these on a cast iron griddle or pan. They end up looking like this: