6 eggs
1/2 cup milk
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup chopped onion
1 egg
2 tablespoons beef bouillon granules
1 tablespoon milk
4 chunks circular egg white
Place eggs in large bowl. Add milk, salt and Worcestershire sauce; beat well. Stir in onion, bouillon granules and milk mixture. Cover; refrigerate overnight.
Beat egg whites into the duck egg whites. Cover; refrigerate at least 6 hours.
Fry pancakes without stirring any batter into hot water; drain. Cook on the bottom of a large skillet in a large nonstick skillet until bubbles are visible; drain on paper towels.