Meringue Pancakes

Meringue Pancakes are best eaten the minute they have been made, when the pancake is light and fluffy. They can be sprinkled with a little sugar and, for those with a really sweet tooth, covered with a fruity jam sauce.

2 egg yolks

½ teaspoon salt -½ teaspoon vanilla essence

1 tablespoon flour, sifted

4 egg whites

2 oz. castor sugar

1 oz. butter

In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale and creamy. Add the salt and vanilla essence. Grad-ually add the flour and beat until the mixture is smooth. Set aside.

In another medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Add

1 tablespoon of the sugar and continue beating for

1 minute. With a metal spoon, carefully fold in the remaining sugar.

Gently fold the egg white mixture into the egg yolk mixture. Set aside.

Preheat the grill to moderately low.

In a large frying-pan, melt the butter over low heat. When the foam subsides, drop heaped tablespoonfuls of the egg mixture into the pan. Cook for 2 to 3 minutes, or until the undersides of the pancakes are lightly browned. Remove the pan from the heat and place it under the grill . Cook for 5 minutes, or until the Light and fluffy Meringue Pancakes may be served with jam sauce. tops of the pancakes are pale golden brown.

Remove the pan from the heat. With a spatula, gently ease the pancakes from the pan and slide them on to a warmed serving dish. Keep them warm while you cook the remaining pancakes in the same way.

Serve at once.

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