In spite of my dad's overwhelming affinity for all things healthy, he's got a fantastic sweet tooth, curbed only by hunks of chocolate cake and my late grandmother's Hungarian skinny pancakes, or palacsinta. He would hover near the stove as she turned out stacks of these airy, milky, thinner-than-crêpes treats, sneaking every other one to slather with jam (plum or cherry) and stuff in his mouth. Sprinkle these with cinnamon sugar and roll them up, or spread them with jam. They can also be enjoyed along with savoury soups or stews, such as paprikash or goulash, to scoop up the juices. – Rheanna Kish
- Portion size 20 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large bowl, whisk together flour, sugar and salt. Whisk milk with eggs; whisk into dry ingredients until a smooth thin batter.Heat 8-inch (20 cm) nonstick skillet over medium-high heat until hot; brush with some of the butter. Pour in about 1/4 cup of the batter, swirling and tilting pan to coat bottom. Cook, turning once, until set and edge is light golden, about 1 minute. Repeat with remaining batter, brushing pan with butter between each pancake.
Nutritional facts Per pancake: about
- Fibre trace
- Sodium 100 mg
- Sugars 3 g
- Protein 4 g
- Calories 105.0
- Total fat 4 g
- Potassium 71 mg
- Cholesterol 55 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 5.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 5.0
