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Danish Pancakes - Pandekager

Danish Pancakes - Pandekager

4 large eggs, separated 4 cups all-purpose flour 1 teaspoon salt 1/4 cup sugar 3/4 cup beer 2 cups milk 1 tablespoon melted butter Strawberry preserves

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.