Yield: 8 servings
|1 cup||Plus 2 Tblsp. milk|
|1½ teaspoon||Baking powder|
Combine egg yolks with butter and beat until light. Add cocoa, salt, sugar and 2 tablespoons milk. Sift flour before measuring, and resift with baking powder. Add flour to mixture alternately with 1 cup milk.
Beat egg whites until stiff and fold into the batter gently. Melt butter in skillet and spoon on batter to make about 3 to 4 6-inch pancakes. Brown both sides, remove to heated platter and serve dusted with powdered sugar.
Makes about 16-18 pancakes.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by Marjorie Scofield March 27, 1995 Recipe By :
From: Marjorie Scofield Date: 04-05-95 (159) Fido: Cooking