2 eggs, separated
1 c. milk
1 c. flour
1/4 tsp. salt
Grated peel of 1 orange
1/3 c. powdered sugar, sifted
butter
Filling
Kiwi slices

Beat egg yolks in bowl. Beat in milk, flour, salt, orange peel and powdered sugar. Beat egg whites until stiff. Fold into yolk mixture. Cover and refrigerate overnight if desired (pancakes rise more after dough stands). Melt 1 tablespoon butter in 6 inch skillet.

Add enough pancake batter to cover bottom of skillet (about 2 tablespoons), tilting it to spread batter. Cook just until bottom is browned; then flip to cook other side. Remove from heat. Repeat with remaining batter, adding more butter as needed. Stack palaczinta 10 pieces high, alternating with about 3 tablespoons filling. Top with filling and garnish with kiwi slices in the center. Slice in wedges.

FILLING:

1 c. whipping cream
2 tbsp. powdered sugar
1 tbsp. Irish cream liqueur

Using chilled bowl and beaters, whip cream until soft peaks form. Slowly add sugar, continue to whip until firm. Do not over whip. Gently fold in liqueur.

Makes 8-10 servings.