Published Thursday, 13 September, 2012 by Rebecca Cains
Seperate the egg yolks and whites.
place egg white in a container and beat until stiff, white and fluffy.
in a seperate container, mix the flour, egg yolks and half the milk together.
pour in the remaining milk and egg whites, folding in gently.
next, place frying pan on a medium heat and melt a heaped teaspoon of butter.
gently pour enough batter to cover the bottom of the pan.
flip pancake when the base is golden brown and the top is no longer fluid.
when cooked to a golden brown on both sides, turn over onto a plate and serve with fruit, syrup, ham and cheese, etc.