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Slipped Pancakes (Csusztatott Palacsinta)

4 tablespoons butter
5 eggs, separated
1/4 cup sugar
1 teaspoon vanilla
1/4 cup all purpose flour
1 cup milk
salt
vanilla flavored powdered sugar
grated chocolate (optional)
melted butter for frying

Cream butter and sugar. Stir in egg yolks; add vanilla, flour,
milk and salt. Fold in well beaten stiff egg whites.

Heat a 7 inch crepe pan until moderately hot; lightly butter. Pour
1/4 cup batter into the skillet, making the pancake thicker than
usual. Fry on one side on slow heat until golden; do not spread
batter or tilt pan. (Note, I do this part with four pans at once
to speed things up.)

Slip onto a buttered baking dish and sprinkle vanilla-flavored
powdered sugar and grated chocolate on the unbrowned side. Put
the next pancake on top and repeat the process. Put pancake stack
in the oven at 300 for 10-15 minutes until top is lightly golden.

Serve at once, cut like a layer cake.

Further notes: The original recipe gave grated chocolate as a
variation. A Hungarian acquantaince suggested that cinnamon and
sugar would make a good filling as well. I've never seen vanilla
flavored powdered sugar; I just use the unflavored stuff. I suppose
you could make it with a vanilla bean.

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