Follow these steps for perfect results
all-purpose flour
sugar
salt
margarine
melted
milk
eggs
separated
Preheat oven to 400°F (200°C).
Melt margarine in an 8-inch iron skillet over medium heat.
In a mixing bowl, whisk together flour, sugar, salt, milk, and egg yolks until smooth.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the beaten egg whites into the flour mixture.
Pour the batter into the skillet with the melted margarine.
Bake for 20 minutes, or until golden brown and puffy.
Serve immediately.
Expert advice for the best results
Do not overmix the batter, as this can result in a tough pancake.
Make sure the skillet is hot before pouring in the batter to ensure a crispy edge.
Dust with powdered sugar and serve with lemon wedges for a classic presentation.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Dust with powdered sugar and serve directly from the skillet.
Serve with fresh fruit, whipped cream, or maple syrup.
Add a squeeze of lemon juice for a tangy flavor.
Pairs well with the sweetness of the pancake.
Provides a refreshing contrast.
Discover the story behind this recipe
Popular breakfast dish often served on special occasions.
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