| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| 2 | Eggs |
| ½ cup | All-purpose flour; sifted |
| ¼ teaspoon | Salt |
| 1 tablespoon | Sugar |
| Butter; for frying | |
| 1 cup | Walnuts; finely chopped |
| ⅓ cup | Confectioner's sugar |
| 2 teaspoons | Vanilla |
| ⅔ cup | Currants or chopped seedless raisins |
| ½ cup | Apricot jam or orange marmalade |
| 2 tablespoons | Light rum or orange juice |
| 2 | Egg whites |
| ¼ cup | Sugar |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk, eggs, flour, salt and sugar in a bowl; mix until smooth. Heat a lightly greased 7- or 8-inch skillet; add all at once 3 Tbs of batter. Quickly tilt pan to spread evenly. Cook over medium heat until under side is golden. Turn over with a spatula to cook on the other side. Slip onto a warm plate and keep warm in a preheated 250°F. oven. Continue to cook other pancakes. Combine chopped nuts, confectioners' sugar and 1 tsp of vanilla in a bowl. Combine the currant and jam and rum in another bowl. Place 1 pancake in a buttered shallow baking dish. Spread a thin layer of the walnut mixture. Top with another pancake; spread with a thin layer of currant combination. Repeat layers to use all pancakes and filling, leaving top pancake without anything on it. Beat egg whites until stiff. Add sugar and remaining tsp of vanilla; beat again. Spread egg whites over top pancake. Bake in a slow oven (325°F.) about 15 mins, until egg white mixture is lightly browned. To serve, cut into wedges while still warm. Serves 10 to 12. From: Dan Klepach NOTES : Stacked or layered pancakes called rakott palacsinta, which are spread with appealing sweet mixtures, make an elegant company dessert. This one has a meringue topping and resembles a handsome cake in appearance. from my kitchen to------------------------------->yours..... Dan Klepach