Pancakes with Brown Sugar—Light

Put one pound of flour into a basin; make a hollow in the center and break in the eight egg-yolks; dilute with a glassful of milk, add three spoonfuls of sugar and a grain of salt. Work in the flour slowly so as to have a smooth and light paste, then add to it three-quarters of an ounce of yeast dissolved in a little warm milk and strained. Let the paste rise for two hours in a mild temperature, afterward mixing in with it five well-beaten egg-whites and one pint of whipped cream, then leave it stand for ten minutes longer. Put some clarified butter into a small saucepan and use it to brush over the bottom of a small frying-pan; pour in two or three spoonfuls of the pancake preparation, spreading it all over the pan, and cook in the oven. Before turning the pancake over cover the surface with the clarified butter; when done slip it on a baking tin, sweeten both sides with brown sugar, and when all are cooked dress and serve them very hot.