"Melba's Jammin'" schrieb :
"Michael Kuettner" wrote:
snip
Ah, you mean Palatschinken.

200 grams flour
2 eggs
3/8 litres milk
1 egg yolk
salt
(serves 4)

Mix ingredients together. Cover and let the mass rest for 1/2 an hour.

Now bake them in a hot skillet in butter. Flip once.


Michael, I've got a recipe (below) for palacsinta from a Hungarian woman
that's been 'modernized.'


Palacsinta (Hungarian Dessert Pancakes)

6 eggs beaten
1 cup milk
1-1/2 cups biscuit mix
Butter for frying

Mix eggs, milk and biscuit mix and place bowl in refrigeratior at least
two hours or overnight. Batter has a tendency to thicken on standing. If
necessary, add more milk to thin the batter and beat until smooth.

Use a small frying pan, preferably non-stick. Place a small piece of
butter in pan that has been heated on medium high heat. Swirl pan to
coat bottom and pour 1/4 to 1/3 cup batter into pan and swirl to coat
bottom of pan. Brown quickly and turn to brown on other side. Quickly
roll up pancake and put on warm platter in oven; cover with foil. Repeat
until batter is gone.

To serve, fill with strawberry or raspberry preserves and top with sour
cream or cover with chocolate sauce and whipping cream.

Thank you; but there are two problems with that recipe :
(a) The biscuit mix.
I won't get it in my part of the world. If you try my version, you'll
see that it keeps in the fridge. Just stir with an egg-whisk before using.
(b) The "strawberry or raspberry preserves" should read :
Melba's jams and marmelades ;-)

Cheers,

Michael Kuettner