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4 large eggs, separated

4 cups all-purpose flour

1 teaspoon salt

1/4 cup sugar

3/4 cup beer

2 cups milk

1 tablespoon melted butter

Strawberry preserves

1. In mixing bowl beat egg white until stiff; set aside.
2. In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites.
3. Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves.

Makes about 18 pancakes.