Palachinki
This is a recipe for palachinki, Bulgarian skinny pancakes, which my mother made me when i was as a kid. Wikipedia says the dish comes from ancient Greece and Rome.
This recipe makes three palachinki. Note that c = metric cup (250 mL), t = metric teaspoon (5 mL), and T = metric tablespoon (15 mL).
Ingredients
- ½ c wheat flour
- 1 egg
- ¾ c milk
- ¼ t salt
- 3 T sunflower oil
- feta cheese and jam for filling
Directions
- Preheat a 230-mm-diameter cast iron skillet on medium high heat.
- In the meantime, mix all the ingredient together into a bowl, letting no flour lumps survive.
- Pour 1 T of oil into the hot pan, pour a third of the batter into the skillet, and spread the batter evenly across the skillet by tilting the skillet.
- Let cook until small bubble form, then flip with a spatula.
- Flatten the pancake with the spatula, let cook until the other side browns, about 3 minutes.
- Top with feta cheese and jam, roll, and serve.
- Repeat with the remaining oil and batter.
And here's a tropical variation i invented, which uses the same process but these ingredients instead.
Tropical Version Ingredients
- ½ cup flour
- 1 egg
- ¾ c milk
- ¼ t salt
- ½ t vanilla extract
- 3 T coconut oil
- banana, shredded coconut, and maple syrup for filling
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