Hungarian Pancakes

Hungarian pancakes, known as palacsinta, are traditionally served with jam inside. I triple the batch if making it for the family. Plus leftover palacsinta from the fridge later in the day is delicious!

NOTES

- I usually start with 1 1/4 cups milk. You want the batter to be thin enough to pour easily into the pan and swirl within the pan. Add milk a couple of teaspoons at a time until you get the right consistency.

- Leave out vanilla & sugar if making savory crepes

• 1 c. flour
• 1 1/2 tsp sugar
• 1/8 tsp salt
• 1 egg, slightly beaten
• 1+ c. milk
• 1/2 tsp vanilla

Mix the flour, sugar and salt together. Mix the egg, milk and vanilla together. Add the wet to the dry ingredients.

Over a moderately low flame, melt butter. Pour a small amount of the batter into the pan and gently tilt the pan so the batter covers the bottom of the pan.

When bubbles have formed, turn the pancake over (about 1-2 mins). Remove from the pan, spread with jam, and roll up.

-- Recipe from Rose