Sherry Yard, Kaiserschmarren

9 tblspns sugar, plus more for dusting the pans
4 large egg yolks at room temperature
1/4 cup fromage blanc
3/4 cup creme fraiche
2 tblspns dark rum
1/4 cup all purpose flour
2 tblspns fat raisins
8 large egg whites
1/2 tspn cream of tartar
1/4 cup confecttioners' sugar for dusting

1. Place a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously butter two 9 or 10ich 2 inch deep (reccomend pyrex) pie pans or round cake pans. Add a heaping tblspn of sugar to each pan and tap and turn the pans to dust evenely. Tap out any excess sugar.

2. In a medium bowl with a hand mixer, beat the egg yolks with 2 tblspns of the sugar until the mixture is light lemony yellow. Beat in the fromage blanc and scrape down the bowl and beaters. Beat in the creme fraiche and rum and scrape down the bowl/beaters. Beat in the flour and raisins. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachement, or in a large bowl with the hand mixer, beat the egg whites on medium-low speed until they foam, then add the cream of tartar. Turn the speed up to medium and contiune to beat while streaming in the remaing 7 tblspns sugar, a tblspn at a time. Beat the whites to medium- stiff peaks.

4. Whisk hald the egg whites intot hte creme fraiche base. Gently fold in the remaining egg whites. Divide the batter between the two pans. Bake for 15 minutes. Turn the pans 180 degree and bake for another 5-8 minutes, until puffed and brown. The center should be pudding like.

Mark Bittman's Swedish Pancake

Don’t stir the batter any more than is necessary to combine the ingredients; it will make the pancakes tough. Cook them, over fairly high heat, in a lot of butter. These are so rich and delicious they can be served with nothing more than a dusting of confectioners' sugar. But they are sweet enough so that you can serve them with lingonberry or other tart preserves or even a little lemon juice. Yogurt or sour cream also complement the pancakes nicely.

Ingredients

• 3 eggs
• 1/4 cup sugar
• Pinch salt
• 1 cup milk
• 3/4 cup flour
• 3 tablespoons melted butter, more for cooking
• Confectioners' sugar for dusting

Method

• 1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
• 2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them.
• 3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it's ready. Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown. Total cooking time is less than 5 minutes per pancake.
• 4. Serve immediately, sprinkled with confectioners' sugar.

Bridge Creek Heavenly Hots Silver Dollar Pancake Recipe

4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cake flour
2 cups sour cream
3 tablespoons sugar

Procedure

1. Put the eggs in a mixing bowl and stir until well blended.

2. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. A blender works fine for this step.

3. Heat a griddle or frying pan until it is good and hot, film with grease, and drop spoonfuls of batter onto the griddle--just enough to spread to an approximately 2 1/2-inch round. When a few bubbles form on top of the pancakes, turn them over and cook briefly, no longer than 45 seconds.

Marc Meyer's Lemon Ricotta Pancakes

3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup (4-ounces) ricotta cheese
1 tablespoon granulated sugar
2 large eggs
2/3 cup milk
Grated peel of 1 lemon
Juice of 1 lemon
Butter for the griddle

In a large bowl, combine all the ingredients with a fork until blended, do not overmix.
Heat griddle over medium-high heat. Lightly grease griddle with butter. As soon as the
butter is melted, pour pancake batter onto griddle. Cook until batter begins to bubble or
pancakes are golden. Flip and finish the other side. Serve pancakes warm with pure maple syrup

Rose Levy Beranbaum's Buckwheat Blini

• 1 1/2 teaspoons dry yeast
• 2 1/2 cups milk, warmed
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/2 cup buckwheat flour
• 2 1/4 cups all-purpose flour, sifted
• 3 large egg yolks (3 1/2 T)
• 1 large egg white (2 T)
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons clarified butter

Directions

1. DAY BEFORE: proof yeast by mixing dry yeast, 1/2 t sugar, and 1/2 c of milk (warmed to lukewarm). Transfer the mixture to a large bowl.

2. Stir in the buckwheat flour and 1 1/2 cups of warmed milk.

3. Cover and allow to stand in a warm place for 2 hours.

4. Stir in the all-purpose flour and the remaining 1/2 cup of milk until smooth.

5. Add the egg yolks, remaining sugar, and salt.

6. Mix well, cover, and allow to stand in a warm place for 1 hour.

7. Refrigerate overnight. The batter should be thick and have bubbles all over the surface.

8. Whip the cream until soft peaks form when the beater is raised and fold into the batter.

9. Beat egg white until soft peaks form and fold into the batter.You will have about 8 cups of batter.

10. Pour scant 2 T of batter onto a hot griddle, lightly greased with the clarified butter between each batch. Cook until puffed and golden, about 1 1/2 minutes. Turn and cook the other side for 30 seconds or until lightly browned.

11. Place in the oven for 10 minutes to finish cooking the inside of the blini. Makes about 70 blini.