2 cups flour
4 eggs, separated
2 tsp sugar
2 c milk
1/2 tsp salt
1/2 tsp vanilla
Lekvar (Plum butter or prune filling)
Creamed cottage cheese, sweetened to taste
Any jam or jelly. Our favorite is strawberry jam
Ground poppyseed and sugar
Beat egg whites until stiff, not dry and set aside. Beat egg yolks
thoroughly and the add flour gradually. Slowly add milk and beat
until smooth. Beat in salt, sugar and vanilla.
Spoon 2 to 3 tablespoons of batter onto a hot greased 6-inch or 7-inch skillet,
tilting the skillet so that batter is distributed to the edges. Pancakes
will be very thin. Cook about 1/2 minute or until brown on the underside.
Flip pancake over and cook bottom, but not too brown. Stack on warm
plate and place into slow oven until all pancakes are made. Spread
with any of the following fillings, then roll up. Serves 6 persons.
Spread filling over the central 3/4 of the pancake, roll up and sprinkle
with confectioner’s sugar.