Pandekager (Danish Pancakes)

4 large eggs, separated
4 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
3/4 cup beer
2 cups milk
1 tablespoon melted butter
Strawberry preserves

In mixing bowl beat egg white until stiff; set aside.

In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites.

Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves.

Makes about 18 pancakes.