Home › The Waldorf Kitchen › New England Pancakes

New England Pancakes

Stir slowly into one pint of cream five tablespoonfuls of sifted flour. Beat up the yolks of seven new-laid eggs and the whites of four, season these with one teaspoonful of salt, and stir them into the flour, working all together thoroughly. Heat very hot in a fryingpan one tablespoonful of fresh butter; pour in a thin layer of the batter, and turn when set. Serve these piled one on another, with sugar and powdered cinnamon over each.