1/4 c. butter, softened
1/4 c. sugar
1/4 tsp. salt
5 eggs, separated
1/4 c. sifted flour
1/2 c. milk
1/4 tsp. vanilla

TOPPING:

Sugar
Cinna mon

Cream together the butter, sugar and salt; add the egg yolks and beat well. Stir in the flour and then the milk. Beat the egg whites until stiff but not dry. Add the vanilla to the egg whites, and then fold into the batter. With unsalted butter, grease a cast iron hot griddle. Pour a little less than 1/4 cup of batter onto it. Pancake should be 5 to 6 inches across. Brown slightly on one side only. When bottom is done (top will not be done), lift gently onto a flat ovenproof dish. Sprinkle a little sugar and cinnamon on the uncooked surface, before placing the next pancake on top of it. Continue until there are 5 layers, then start another stack.

When all batter is used, place the stacks into a 200 degree oven for about 20 minutes or until the top is delicately brown. Serve at once, cut pie fashion. Makes about 6 servings. Traditional Hungarian.