Best Polish Pancakes Mark Recipes

NALEśNIKI (POLISH SWEET OR SAVORY CREPES)

Steps:

• Gather the ingredients.
• In a blender or food processor , combine flour, milk, water, eggs, butter, and salt and process until smooth.
• Transfer batter to a pitcher. Cover the pitcher with plastic wrap and let rest for 30 minutes so liquid can be absorbed by the flour.
• Heat a crepe pan or small skillet over medium heat and lightly coat with butter. Using a 2-ounce ladle, spoon 1 portion of batter into pan.
• Immediately rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until crepe is lightly brown or spotted brown on underside. Flip and cook second side until it is light brown.
• Remove crepe to waxed paper or parchment paper and repeat with remaining batter. You may need to recoat the pan with butter as you cook crepes.
• Place 2 heaping tablespoons of savory filling or sweet filling on each naleśniki. Fold sides in first and then fold bottom up, rolling away from yourself, similar to an egg roll or burrito.
• Filled naleśniki should then be pan-fried in butter over medium-high heat or baked in a buttered casserole dish at 350 F until the filling is set.

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.

POLISH APPLE PANCAKES

Steps:

• In a bowl, combine flour, sugar if desired and salt. 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 a 5-in. circle. Turn when bubbles form. Cook the second side until golden brown and apples are tender. Sprinkle with confectioners' sugar if desired.

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.

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