Filled layered pancakes

10 servings

Ingredients

Quantity 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

Directions

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

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