2 c. buttermilk
2 c. flour
3 eggs, separated
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
2 tsp. sugar
Applesauce
Powdered sugar, butter and warmed syrup

Use iron Danish cake pan with hollow "cups" or bake in a skillet like ordinary pancakes, omitting the applesauce.

Beat separated egg whites until stiff, but not dry - set aside. In another bowl, beat yolks, add sugar, salt and milk, then last, fold in egg whites. Pour a small amount of fat in each cup. Use pastry brush to coat surface of cup. Fill each cup 2/3 full of dough. Place a small amount of applesauce (don't spill) on top of dough, then barely cover with a little more dough. Cook over low heat until surface bubbles. Turn quickly, but gently with a pick or a thin fork - tine and finish baking the other side. Experiment with time and heat level testing center "pillow." Serve rolled in powdered sugar, then top with butter and syrup or jam.

We find them just as tasty cooked as pancakes, but not as attractive. Two or three pans full may be kept warm in a low oven until everyone can start with 3 or 4. (The cook should be replaced from time to time before she faints from hunger!)