• 3 eggs, separated 
• 1 tablespoon granulated sugar 
• 1 cup milk 
• 3/4 cup all purpose flour 
• 1 tablespoon melted butter 
• apple, strawberry or raspberry jam 

Beat egg yolks until thick and lemon colored; add sugar and 1/2 cup milk. 
Stir in flour with remaining milk and melted butter. 
Beat egg whites until stiff but not dry; fold into batter. 
Drop by 1/3 cupfuls on hot pancake griddle. 
Spread each pancake with jelly and roll while hot; sprinkle with granulated or powdered sugar, if desired. 
Place on platter, arranging them with the lapped side down to prevent spreading; serve at once. 
Delicious as a dessert. 

Yield: 8 to 10 pancakes