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These Slovak pancakes are like a sweet crepe, perfect for stacking and topping with butter and maple syrup or filling with your favorite jam. Recipe adapted from The Anniversary Slovak-American Cookbook
Serves: 20 pancakes
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • 3 eggs, at room temperature
  • ¼ teaspoon salt
  • 3 cups whole milk
  1. With a whisk, beat the eggs until well mixed. Add the sugar and whisk again. Add the salt to the flour, then alternate adding the milk and flour, whisking thoroughly after each addition, until everything is added and the batter is very smooth (no lumps!). It will be thin.
  2. Heat a skillet over medium-high heat and grease the pan either with butter or oil. Once the pan is hot, add two tablespoons of the batter to the center of the pan. The batter should spread into a circular shape. Cook for a minute or two, until the bottom is lightly browned, then flip over and cook another thirty seconds or so, until both sides are golden brown.
  3. Repeat with the remaining pancakes, then serve with butter and syrup or roll up around your favorite jam. This batter will make between 15 and 20 pancakes.
Recipe by Today We Bake at