Thin Pancakes Palacsinta Recipes

Steps:

• Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
• Stir in the carbonated water at the last moment, just before cooking the pancakes.
• Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
• Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
• Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

Steps:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

Steps:

• In a bowl, whisk the eggs with 1/2 cup of the milk and the salt. Whisk in the flour until smooth, then whisk in the remaining milk and the butter; the batter should have the consistency of cream. Let the batter rest for 1 hour.
• Heat a 7-inch crêpe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly; pour any excess batter back into the bowl. Cook the crêpe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter to make 18 crêpes.
• In a saucepan, melt the apricot jam with the lemon juice; stir until smooth.
• Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Spread each crêpe with 1 teaspoon of jam and 1 tablespoon of walnuts. Fold it into quarters and transfer to the baking dish. Repeat with the remaining crêpes. Cover the dish with foil and bake for 10 minutes, or until hot. Sprinkle with the remaining walnuts and sift confectioners' sugar on top. Serve the crêpes warm, with chocolate sauce if you like.

Steps:

• Melt the butter and add the eggs and milk.
• Mix well.
• Add baking powder, flour (and salt). Mix well.
• Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.

Steps:

• Beat eggs well.
• Add milk, salt, sugar, and vanilla, Gradually add sifted flour beating until smooth a a thin batter.
• Heat small frying pan (or crepe pan).
• Spray lightly with Pam.
• Pour in enough batter to cover pan with very thin layer.
• Tilt pan with circular motion with wrist so mixture spreads eveny.
• Pancakes cook very quicly, about 30 secs on each side.
• Spread cheese filling, or grape jelly, or lekvar, or any jelly you like on the pancake and roll.
• You can also eat plain with a little powdered sugar sifted on top.
• Cheese filling: mix all ingredients well, adding sugar to taste.