Dissolve yeast in 1/2 cup lukewarm water. Add milk, salt, sugar and 1 and 1/2 cups flour. Stir well. Cover bowl and let stand in a warm place for one hour. Add melted butter, egg yolks and remaining flour to the risen dough, and beat well. Cover and let rise again for one hour. Fold in stiffly beaten egg whites.

Bake on hot griddle, making pancakes about 4 inches in diameter. Yield is about 18 pancakes. Serve with sour cream and red caviar.







This classic recipe is from a fantastic article titled, "A Roundup: Best Pancakes for All Meals" which appeared in the November 9, 1959 issue of Life Magazine.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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