Pancakes with Preserves—Light

Dilute half a pound of flour with eight egg-yolks, one pint of milk, a gill of cream, and four ounces of melted clarified butter; add lemon or vanilla flavoring, a grain of salt, three grated bitter almonds, and the beaten egg-whites. Dip a brush in clarified butter, and grease over some small pancake pans; heat and pour into each one a spoonful of the preparation; spread it thinly over the entire surface of the pan, and as soon as the paste assumes a color underneath turn over on the other side. When done slip on a baking sheet, besprinkle with vanilla or lemon sugar, and dress on a dish, one on top of the other; serve with a separate plateful of preserves.