French Pancakes Recipe

Beat the yolks of eight eggs, which sweeten to your taste, nearly a

table-spoonful of flour, a little brandy, and half a pint of cream. They

are not to be turned in the frying-pan. When half done, take the whites

beaten to a strong froth, and put them over the pancakes. When these are

done enough, roll them over, sugar them, and brown them with a

salamander.

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