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).


  • ½ c wheat flour
  • 1 egg
  • ¾ c milk
  • ¼ t salt
  • 3 T sunflower oil
  • feta cheese and jam for filling


  1. Preheat a 230-mm-diameter cast iron skillet on medium high heat.
  2. In the meantime, mix all the ingredient together into a bowl, letting no flour lumps survive.
  3. 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.
  4. Let cook until small bubble form, then flip with a spatula.
  5. Flatten the pancake with the spatula, let cook until the other side browns, about 3 minutes.
  6. Top with feta cheese and jam, roll, and serve.
  7. 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
Author: Alexander Raichev
Date: 2024-05-13
Tags: recipe

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