German Pancakes

Put in a bowl six ounces of flour, eight egg-yolks, two tablespoonfuls of sugar and four tablespoonfuls of melted butter; stir the whole to obtain a smooth preparation. Dilute this with a gill and three-quarters of double cream, and add five beaten-up egg-whites and four tablespoonfuls of whipped cream. Butter lightly with clarified butter the bottom of two medium pans; heat and pour into each a thin layer of the batter, spreading it over the entire surface, and push them into a hot oven; when half done turn them over to have them cooked evenly on both sides. As soon as they are finished drain them on a cloth, bestrew with sugar and dress on a dish.