Palacinke
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; separated | |
| ½ | cup | Milk |
| ½ | cup | Water |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Brandy or rum |
| 1 | cup | All-purpose flour |
| Butter; for frying | ||
| Fruit jelly | ||
| Confectioner's sugar | ||
Directions
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