from the kitchen of Jennifer (Bartlett) Conover
These thin, Russian-style pancakes are one of my favorite things to make lately.
Here's the recipe:
1 c flour (white or whole wheat)
1 1/2 c milk
2 eggs (or applesauce)
1 T sugar (or splenda)
Mix it all together so there are not any lumps.
When cooking, pour enough in the pan so it thinly coats the pan. The best way to flip these is not by spatula. Test out your skills in the kitchen by tossing it so it changes sides. These can be served savoury or sweet. I like serve these buffet style...strawberry topping, confectioners sugar, nuts, cinnamon apples, Nutella, butter, and of course for those traditional pancake eaters--maple syrup.
Tuesday, October 28, 2008
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