1 c Milk 2 ts Vanilla
2 Eggs 2/3 c Currants or chopped seedless
1/2 c All-purpose flour; sifted -raisins
1/4 ts Salt 1/2 c Apricot jam or orange
1 tb Sugar -marmalade
Butter; for frying 2 tb Light rum or orange juice
1 c Walnuts; finely chopped 2 Egg whites
1/3 c Confectioner’s sugar 1/4 c Sugar
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Combine milk, eggs, flour, salt and sugar in a bowl; mix until smooth.
Heat a lightly greased 7- or 8-inch skillet; add all at once 3 Tbs of
batter. Quickly tilt pan to spread evenly. Cook over medium heat until
under side is golden. Turn over with a spatula to cook on the other
side. Slip onto a warm plate and keep warm in a preheated 250?F.
oven. Continue to cook other pancakes. Combine chopped nuts,
confectioners’ sugar and 1 tsp of vanilla in a bowl. Combine the
currant and jam and rum in another bowl. Place 1 pancake in a
buttered shallow baking dish. Spread a thin layer of the walnut
mixture. Top with another pancake; spread with a thin layer of
currant combination. Repeat layers to use all pancakes and filling,
leaving top pancake without anything on it. Beat egg whites until
stiff. Add sugar and remaining tsp of vanilla; beat again. Spread egg
whites over top pancake. Bake in a slow oven (325?F.) about 15 mins,
until egg white mixture is lightly browned. To serve, cut into wedges
while still warm. Serves 10 to 12.
Yields
10 servings
