Russian Pancakes


Russian Pancakes

1 egg     1 cup flour

1/2 tsp.  salt   1 cup milk

Beat egg until light. Measure and sift flour and salt together. Add to beaten egg.  Add milk gradually and beat until batter is smooth.

This is a very thin batter.

Pour some pancake batter into hot, greased  frying pan, allowing it to run over the entire surface of the pan in a thin layer. When edges are golden brown, turn and fry on the other side.

 These may be rolled like crepes Suzette or served with butter and sugar, syrup, or jam.     Makes about 8 cakes.

  ~ Mrs. George P. Eitzen, Mountain Lake, Minn.


From “The Mennonite Community Cookbook” by Mary Emma Showalter.


On Sunday, Mum and Dad had been up with Chad most of the night, and so we didn’t go to church.  We already had a fruit-bowl partially made up, so I made Russian Pancakes, and quadrupled the recipe, and there was enough for seven people to have one or two.   I fried them up in our cast-iron skillet, and had sugared cream-cheese to spread in them, and the  fruit.  They were very good, like crepes, really.   It must be admitted that I did change one aspect of this recipe: I added a half-teaspoon of baking powder on a whim.  I don’t know why.  I don’t think it hurt anything.


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