American Pancakes

Cut the lemon through half. Degrease a bowl with a ½ lemon and rub clean with kitchen paper. This is necessary to get the protein well rigid.

Split the eggs. Put the egg whites in the bowl and the egg yolks in a mixing bowl.

The pancakes become extra fluffy by knocking the egg whites separately and at the last by spatulating the batter.

Sift the flour over the batter bowl and whisk the milk through it until you have a smooth batter. Beat the cinnamon and sugar through.

Degrease the whisks of a mixer with the rest of the lemon. Beat the egg whites in 5 minutes with the mixer. Spatefully fold the stiff protein through the batter.

Melt a knob of butter in a pan and scoop heaps of 8 cm diameter into the pan.

Bake the pancakes in 5 minutes brown and done. Turn halfway. Serve immediately.

Fry the other portions as well.