You know I can’t resist a good brunch recipe. And by brunch, I mean anything I could eat between the hours of 7 and 2 on a Saturday or Sunday morning. I have a particular soft spot for crepes, those thin, barely sweet pancakes that you can eat alone with butter and maple syrup or roll around a sweet or savory filling. So when I saw a recipe for palacinky, or Slovak pancakes, in the Anniversary Slovak American Cookbook, with a little flour and lots of milk, I had to make them. In case you’re new to the blog, every Sunday I make a recipe from my grandmother’s copy of this 1950’s book and share it with you. And this week the recipe did not disappoint, making oodles of thin, slightly sweet pancakes that were perfect with some butter and syrup and even better rolled around a spoonful of jam and topped with powdered sugar. The batter comes together in minutes, and you get enough pancakes to feed a very grateful crowd.
The batter is a simple one, starting with three eggs that you whisk until they are smooth. You add a half a cup of sugar and whisk it, then alternate adding a flour-salt mixture and whole milk until you have a silky smooth batter free of lumps.
After that, you simply heat up a frying pan, oil or butter it, and cook two tablespoons of the batter at a time so that you get a thin, relatively circular pancake that only takes a minute or two to cook on one side, and thirty seconds to cook on the next.
These are like the flapjack pancakes I remember getting at our local pancake house as a kid. I highly recommend doing what I did as a kid, which was spreading a generous layer of butter between each layer of thin, chewy pancake and then topping the whole thing off with a generous pour of maple syrup. Or, if you are craving some sweet fruit flavor, add a spoonful of your favorite jam to the center of a pancake and roll it up, then top it with some powdered sugar. These simple and delicious pancakes (or should I say crepes?) are waiting for you to put your own delicious spin on them.
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 3 eggs, at room temperature
- ¼ teaspoon salt
- 3 cups whole milk
- 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.
- 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.
- 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.