I love Polish pancakes. They are easy to prepare and are delicious to eat, especially during cold seasons. Since Polish pancakes (nalesniki) are sweet, they are recommended usually for breakfast, but they can be served in any time during the day just as a simple hot dish.
- 1/2 cup of milk
- 1 egg
- 1/2 cup of water
- about a cup of flour
- one teaspoon of baking powder
- a pinch of salt
Mix milk, egg and water in a bowl. Add flour gradually, mix and add some more, so that the consistency of the dough (after adding the baking powder and salt) will be similar to a consistency of yogurt.
Heat 1-2 tablespoons of butter or margarine in a medium or small size frying pan (use oven with medium heat). When the butter is hot, pour a dough into the frying pan so that it would cover the whole pan with a thin layer of dough. Flip a pancake to the other side when it is getting brown (see the picture below). If it is ready, remove. Add more butter and repeat the procedure for another pancake. The number of pancakes will depend on the size of the pan. I usually do at least four pancakes. If you need more, increase the size of the ingredients proportionally.
For cheese filling:
- 1 pound of farmer cheese (if farmer cheese is not available you can use small curd cottage cheese, but make sure that it is not to liquid)
- 1 egg
- 1/2 cup of sugar
- 2 tablespoons of raisins (optionally)
Cheese filling preparation
Mix cheese with egg yolk and sugar. Beat the egg white and add to the mixture. Add raisings (optional). You may cool down the cheese filling in the refrigerator before serving.
Pour the cheese filling (one tablespoon) on the top of the hot pancake, fold in half and pour some sifted powdered sugar on the very top. See the photographs below for instructions. Instead of cheese filling, one can use the jelly or honey.
Smacznego - enjoy your meal!
Alina Zeranska, Janina Domanska (Illustrator), The Art of Polish Cooking