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Steamboat Springs, Colorado
Separate eggs. Place whites in small bowl, cover, and refrigerate. Place egg yolks in large mixing bowl and beat with sugar until light. Blend in butter and salt. Gradually add flour alternately with milk and beat until smooth. Cover and refrigerate a few hours or overnight. To cook, heat griddle and oil lightly. Beat egg whites to soft peaks and carefully fold into batter. Use dipper to make small cakes and brown lightly on both sides. Serve immediately in small stacks on heated plates. Top each serving with one tablespoon ligonberries and a dollop of sour cream
Serves: 6 to 8
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