Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat [at a moderate temperature] a well-seasoned monks pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole [about three-quarters full] with batter. [Be sure to add a few drops of oil to each well in the pan before the next round of batter.] When browned on one side (almost right away), turn with knitting needle [or two-tined fork] and keep turning until needle comes out clean after piercing through the cake. [We find that you need to turn these only once.] Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monks pan at Scandinavia gift shops or at small town hardware stores in Danish communities. As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.