top of page

Palacinke (Sweet Filled Pancakes)

(by Thea Habjanic)

3 eggs

1 c. milk

1/3 c. seltzer or club soda

1 c. flour

1/2 t. salt

1 T. sugar

Whisk the eggs and milk together in a bowl.

Add the seltzer or club soda.

Sift the flour, salt, and sugar together and incorporate it into the liquid until there are no lumps.

Let the batter rest in the refrigerator for half an hour before using.

Heat an 8- or 10-in. nonstick skillet over medium heat.

Add a small amount of butter to cover the bottom of the pan.

Ladle about 1/4 c. of batter into the pan and tilt and turn the pan so that it spreads evenly. (The pancake should be semi-thick, not as a thin as a French crèpe.)

Cook for 2 - 3 minutes and flip. You're looking for a nice golden color and some brown spots.

(The first one tends to be the ugliest. The more you make, the better they look.)

Continue cooking and stacking on a plate.

When ready to eat, they can be filled with jam, melted chocolate, fruit, or whipped cream, or smeared with butter and sprinkled with sugar and lemon juice. The possibilities are endless.

(Read Learning From "I Love Lucy," the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin


bottom of page