Polish Pancakes Mark Food

POLISH PANCAKES, MARK

Steps:

• 1. Sift the flour, salt and spices together into a large bowl. Make a well in the center. Add yolk and half the milk Beat until smooth, then gradually beat in the remaining milk. Whisk the egg white until stiff, fold into the batter Heat 1 teaspoon oil and a little of the butter in a medium frying pan. Pour in enough batter to cover the base Cook for 2 minutes, until golden brown, then turn over and cook for another 2 minutes Make 5 more pancakes in the same way. Stack up and keep warm To make the filling, put the curd cheese, sugar and vanilla in a bowl and beat together. Mix in the raisins, divide among the pancakes, fold and dust with nutmeg and cinnamon. Garnish with the fruit slices.
• 2. Notes: I've seen variations of the recipie that use 1 cup cottage cheese, but I think it makes the resulting mixture too wet and a little too sweet for me

POLISH PANCAKES

Steps:

• Beat eggs until foamy.
• Add milk, flour, salt and sugar. Beat well.
• Melt 1 teaspoon butter in a 9-inch skillet, tilting to cover entire bottom.
• Pour 1/4 of egg mixture into hot skillet, covering the surface evenly. Cook until firm enough to roll.
• Slip pancake from skillet onto clean cloth.
• Spread with jam and peaches and roll up.
• Repeat process making 4 rolls.
• Sprinkle with confectioner's sugar. Slice and serve warm.

FINNISH PANCAKE

Steps:

• Place a 10 1/2" oven proof frying pan with at least 3" sides in a 450F oven for 10 minutes.
• While the pan is heating, beat together the first 4 ingredients.
• Add flour and beat until smooth.
• Melt butter in heated pan and swirl the butter up the sides to coat the pan.
• Pour in the batter and bake for 25 minutes or until set. The mixture will puff while cooking and fall when removed from the oven forming a dish.
• This can be served plain or with a heated fruit topping and whipped cream.

POLISH NALESNIKI (VERY THIN PANCAKE) CREPES

Steps:

• Blend topping ingredients and chill.
• Blend eggs well in a blender, then carefully add flour.
• Add milk.
• Let sit 5 minutes.
• Heat butter or spray cooking spray in frying pan.
• When pan is hot, pour in a small amount of batter (only enough to make a paper-thin pancake), turning pan to coat the bottom.
• When light brown, do not turn over but remove from pan.
• Spread with good cherry or raspberry jam, roll, top with sweetened sour cream and or dust lightly with powdered sugar.

POLISH POTATO PANCAKES

Steps:

• Sauté onions, cabbage and garlic until soft.
• Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It's ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
• After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato "mud" into a bowl and add egg, salt, pepper, and flour and mix well.
• Add sautéed onion-cabbage mixture to potatoes, mixing well.
• Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4" in diameter.
• Cook about 5-7 minutes a side until nicely browned and crisp.
• Place on a paper towel lined plate, keeping warm as you do other batches.
• Serve with sour cream.

POLISH APPLE PANCAKES

Steps:

• In a a bowl, combine flour, sugar, salt and spice.
• In another bowl, lightly beat egg; add milk and oil.
• Add to dry ingredients and stir until smooth.
• Fold in apples.
• Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form 5 inch circles.
• Turn when bubbles form.
• Cook the second side until golden brown and apples are tender.
• Sprinkle with confectioners sugar.

NALESNIKI (POLISH PANCAKES)

Steps:

• Batter: Sift the flour into a large bowl.
• Add the egg and the egg yolks from the separated eggs.
• Add the milk, water, oil and nutmeg and mix thoroughly.
• Whisk the egg whites together with the salt until stiff, and fold into the batter.
• Filling: Cream the butter with the egg yolk and mix together with the cheese.
• Add the sugar and vanilla sugar.
• Mix well.
• If the mixture is too stiff, add a little bit of milk.
• Putting It Together: Melt some of the butter over medium heat in a small frying pan.
• When it's hot, pour in about 2tbs of batter and cook on both sides until lightly browned.
• Remove from pan and keep warm in the oven at low heat.
• Repeat until all of the batter is used.
• Put a tablespoonful of filling on each pancake, fold over and serve hot.