In mixing bowl beat egg white until stiff;
set aside.
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.
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.
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