Swedish Griddle-Cakes

This batter must be made fresh and used immediately due to the chemical leavening reaction. Egg whites can be separated up to 2 hours ahead and kept covered at room temperature, and yolks can be stored in a small bowl covered with plastic wrap pressed directly on the surface.

Store cooked griddle-cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5-7 minutes or toast briefly to restore crispness. These can also be frozen for up to 2 months; layer between parchment paper, wrap tightly, and reheat from frozen in a toaster or 350°F oven for 8-10 minutes.