No. 1649 — Dutch Pancakes
English historical translation of Molokhovets recipe No. 1649 from the 1901 Russian cookbook, retaining original methods and measures.
Cool a third glass of melted butter and cream until pale. Add three yolks, four or five sugar lumps, almost an eighth glass flour, then gradually one and an eighth glasses cream and salt.
Fold in six whipped egg whites. Pour about two spoonfuls batter into a hot pan greased with a teaspoon melted butter, making pancakes thicker than ordinary thin crêpes but thinner than Russian bliny.
Bake before hot coals or in an oven. Layer the cooked pancakes in a buttered saucepan with jam and heat for about ten minutes.
Turn out, pour over sabayon, a sweet sauce or syrup; alternatively top with meringue of four whites and half a pound sugar and return to the oven for ten minutes.