Traditionally served during Cheese Fare
Week mainly the Sunday before Great Lent
2- 1/2 cups flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 pkg. dry yeast
1 1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten
Scald milk, add butter, cool to lukewarm. Dissolve yeast
in lukewarm water until bubbly. Add to milk mixture.
Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
beaten egg yolks and beat for several minutes more.
Cover and put in a warm place to rise until double;
about an hour. Stir batter down. Fold in stiffly beaten
egg whites. Let stand 10 minutes. Clarify some butter
and use for oiling griddle. Pour about 1/4 cup
batter onto lightly greased non-stick fry pan. Bake
until puffed and bubbly and light brown. Turn and fry
until other side is browned. Only turn once. Do
not use too much grease on the griddle. It is also
suggested that you skim the batter from the top.
Don’t dig down into the bowl. Serve with sweetened
raspberries or strawberries and sour cream. Place
berries and cream in center of pancake and roll up.
You may use whipped cream. Or serve with choice
of toppings, including caviar, jam, maple syrup, and
even thin slices of smoked salmon and sour cream.
NOTE: This is traditionally served on Cheese Fare
Sunday which is the Sunday before lent. This recipe
in part was contributed by Dorothy Gray who is not
one of Agrafena's Children (Secretary of Holy
Assumption Church) and works for the Kenai
Peninsula School District) but parts
of her recipe are better than mine.