8 eggs, separated
1 1/2 cubes butter, melted
3 cans milk
1/2 c. sugar
2 heaping teaspoons salt
2 heaping tablespoons baking powder
5 c. flour

Beat egg whites until stiff. Prepare batter by combining all ingredients except egg whites. Beat batter until smooth. Add boiling water to thin batter to correct consistency. If batter appears to be thin enough, stir in egg whites.

Add whole milk if batter still appears to be too thick. Prepare skillet by heating to very hot. With pastry brush, brush vegetable oil over pan. With ladle, pour batter on hot pan. When gentle brown on pan side, flip over to cook on the other side. Serve with sour cream, jam, butter to taste.