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American Pancakes

Mix the yolks of four and the whites of two eggs, with two table-spoonfuls of water. Put in a pinch of salt, and add gradually six heaped table-spoonfuls of flour; beat the mixture till it is quite smooth, and then add new milk, sufficient to make a thin batter. Put a piece of butter the size of an egg into an omelet-pan. Let it melt, but not brown. Then pour in a little of the mixture-enough to thinly cover the pan. Let it stiffen, loosening it round the edges, and shaking it to prevent it sticking. Throw it up to turn the pancake or turn it over gently with a wooden spoon, and when it is nicely browned on both sides it is ready. Send to table on one dish, piled one over the other, with pounded cinnamon and sifted sugar over each: cut into quarters, and serve hot. Time, five minutes to fry. Probable cost, 10d. Enough for a good-sized dish.