Monday, 3 April 2017
3 stiffened egg whites
5/8 cup of plain flour
3 egg yolks
4 tablespoons of sugar
2 tablespoons of melted butter
3/4 cup of milk
Beat egg yolks, sugar, salt, milk and butter.
Add flour and beat until smooth.
Fold in stiffened egg whites.
Warm a large frying pan, add small dollop of butter/oil.
When butter has melted, pour in large ladle of mixture.
Cook pancake until air bubbles appear and start to pop.
Remove pancake from frying pan and place on an oven- proof
plate with the cooked side on the plate.
Place in a warm oven.
Melt another dollop of butter/oil.
Cook another pancake in the same manner, cooking only one side.
( it is best if pancakes are not over cooked, it is much tastier if it is moist.)
Place second pancake on top of the first, again cooked side on the first pancake.
Continue cooking pancakes until the mixture is finished, placing the last pancake
with the uncooked side on top of the last one i.e. cooked side right on top.
Remove the plate from the oven, sprinkle some icing sugar over the top and serve.
Roomstruif is best when quite moist and served as soon as it has been cooked. But not unpleasant when cold either.
Serves 3-4 adults.
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