Pancakes with chocolate sauce

10 servings

Ingredients

Quantity Ingredient
2 Eggs; beaten
1½ cup Milk
1 tablespoon Sugar
¼ teaspoon Salt
1 cup All-purpose flour; sifted
Butter; for frying
Apricot, strawberry or rasberry jam
1 cup Chocolate sauce; prepared
2 tablespoons Light rum

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine eggs, milk, sugar, salt and flour in a bowl; mix until smooth.

Heat a lightly greased 7- or 8-inch skillet. Add 3 Tbs of batter all at once; quickly tilt pan to spread evenly. Cook over medium heat until underside is golden. Turn over with a spatula and cook on the other side. Turn out on a warm plate and keep warm in a preheated slow oven (250°F.). Continue to cook other pancakes. Spread each with a thin layer of jam, and roll or fold over. Serve at once with chocolate sauce and rum, heated together. Sprinkle with chopped nuts, if desired. Serves 10 to 12.

NOTES : Mouth-watering Hungarian desserts are the palacsinta, thin pancakes that are eaten either folded or rolled around fruit fillings. Or, fillings can be made with ground nuts, chocolate or

sweetened cottage cheese.

from my kitchen to------------------------------->yours..... Dan Klepach

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