Sweet Hungarian Pancakes Recipe
Ingredients
| Pancake batter | ||
| Eggs | 2 Large, separated | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Rum | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Melted butter | 2 Tablespoon | |
| Butter or margarine for greasing | ||
| 3/4 to 1 cup apricot jam or preserves | ||
| Hazelnuts | 1/2 Cup (16 tbs) | |
| Powdered sugar | 2 Tablespoon | |
Directions
Beat egg yolks in medium-size mixing bowl until well-mixed.
Add milk, flour, sugar, rum, and salt; beat with wire whisk until smooth.
Blend in melted butter.
Refrigerate batter 1 hour.
Beat egg whites until stiff but not dry; fold into batter; combine well.
Lightly grease 8-inch heavy skillet or omelet pan with butter.
Place over moderate heat until few drops of water sprinkled in skillet dance.
Stir batter.
Remove pan from heat; pour in 3 tablespoons batter.
Quickly tilt pan in all directions to coat bottom with batter.
Return to heat; cook until lightly browned.
Turn; cook few seconds on other side.
Transfer to warm plate.
Continue in same manner; stir batter before making each pancake.
Stack with waxed paper between; keep warm until all pancakes are cooked.
Place 1 1/2 tablespoons jam in center of each pancake; roll.
Place side by side on ovenproof platter.
Combine hazelnuts and sugar; sprinkle over pancakes.
Heat in 325 °F oven 10 minutes.
Add milk, flour, sugar, rum, and salt; beat with wire whisk until smooth.
Blend in melted butter.
Refrigerate batter 1 hour.
Beat egg whites until stiff but not dry; fold into batter; combine well.
Lightly grease 8-inch heavy skillet or omelet pan with butter.
Place over moderate heat until few drops of water sprinkled in skillet dance.
Stir batter.
Remove pan from heat; pour in 3 tablespoons batter.
Quickly tilt pan in all directions to coat bottom with batter.
Return to heat; cook until lightly browned.
Turn; cook few seconds on other side.
Transfer to warm plate.
Continue in same manner; stir batter before making each pancake.
Stack with waxed paper between; keep warm until all pancakes are cooked.
Place 1 1/2 tablespoons jam in center of each pancake; roll.
Place side by side on ovenproof platter.
Combine hazelnuts and sugar; sprinkle over pancakes.
Heat in 325 °F oven 10 minutes.
Chef
