Yield: 6 servings

Measure Ingredient
2 \N Eggs; separated
½ cup Milk
½ cup Water
1 tablespoon Sugar
¼ teaspoon Salt
2 tablespoons Brandy or rum
1 cup All-purpose flour
\N \N Butter; for frying
\N \N Fruit jelly
\N \N Confectioner's sugar

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 MIx egg yolks with milk, water, sugar, salt and brandy or rum. Stir in flour; mix well. Beat egg whites until stiff; fold into mixture. Heat a lightly greased 7- or 8-inch skillet; add 3 Tbs batter all at once.

Tilt pan to spread evenly. Cook over medium heat until underside is golden. Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250°F. oven. Continue to cook other pancakes. Spread each with a thin layer of jelly; fold into quarters. Serve at once sprinkled with confectioners' sugar.

Serves about 6.

NOTES : The Yugoslavs are very fond of thin panckes called palacinke, which they prepare with interesting fillings.

From: Dan Klepach

Similar recipes