Sherry Cream Pancakes With Egg Whites

Ingredients

• 1 pint heavy cream
• 3 tbsp sherry
• ½ cup all-purpose flour
• 6 eggs (3 whole, 3 whites only)
• Freshly grated nutmeg
• Pinch of salt
• ¼ lb (1 stick) unsalted butter, melted
• Sugar to taste

Method

1. 1 Whisk cream, sherry, flour, egg yolks, 3 egg whites, nutmeg, salt, melted butter, and sugar until smooth.
2. 2 Heat a skillet over medium heat. Pour batter to form thin pancakes, cooking until bubbles form and edges set.
3. 3 Stack cooked pancakes on a dry plate or pan, keeping them thin and warm near the fire or in a low oven.
4. 4 Once all pancakes are cooked, place a serving dish on top of the stack and quickly invert so the browned side is up.