Palacsintak barackizzel (apricot pancakes)

14 servings

Ingredients

Quantity Ingredient
(Makes 14-24)
3 eaches Eggs
1 cup Milk
⅓ cup Club soda, freshly opened
⅞ cup Flour
3 tablespoons Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
4 eaches To 6 T. butter
¾ cup Apricot jam
1 cup Ground walnuts or filberts

Directions

Beat the eggs lightly with the milk in a small bowl. Combine with the club soda in a large mixing bowl. With a wooden spoon stir in the flour and sugar, then add the salt and vanilla. Combine to stir until the batter is smooth.

Melt 1 teaspoon of butter in an 8-inch skillet, preferably a pancake skillet. When the foam subsides, ladle in enough batter to cover the bottom of the skillet thinly and tilt the skillet from side to side to spread it evenly. Cook for 2 to 3 minutes, or until lightly browned on one side, then turn and brown lightly on the other. When a pancake is done, spread 2 teaspoons of jam over it, roll it loosely into a cylinder, then put it in a baking dish in a 200 degree oven to keep warm until the pancakes are finished. Add butter to the skillet as needed. Serve warm as a dessert, sprinkled with the walnuts and confectioner's sugar.

Submitted By BILL JERNIGAN On 11-10-95

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