[Read the article "Blowing Things Up with Eggs."]
A pescajoune is a pancake, typically lightened by beaten egg whites and, in perhaps its oldest form, made with buckwheat flour. It can be eaten with meats, but it’s probably best with sugar and fruit in the batter and eaten as dessert. Pescajounes are made in an area of Quercy, Languedoc, and southern Lim…