3 egg yolks
1 tablespooon sugar
1/4 teaspoon salt
1 cup milk
3/4 cup flour
1 tabelspoon melted butter
3 egg whites
jelly or orange juice
Beat egg yolks until thick and lemon coloured.
Add sugar, salt and 1/2 cup milk.
Sift flour; add to egg mixture with remaining milk and shortening.
Fold in stiffly whipped egg whites.
Bake as directed, making cakes a little larger than is usual for pancakes.
Spread each cake with currant jelly and roll while hot.
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