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(pah-lah-cheen-kah)
Beat
together:
2 eggs
1/4 t. salt (1 ml)
2 c. milk (500 ml)
2 t. oil (7.5 ml)
2 c. flour (500 ml)
1/2 c. water (125 ml)
Let mixture stand a few minutes. Pour scant 1/4 c. batter
(60 ml) into a hot, oiled frying pan. Rotate pan until
batter is evenly distributed, forming 1 large, thin pancake.
Fry until surface looks dry and bubbly. Turn and fry briefly
on other side. Note: if palacinke are too thick add
more water to the batter. Spread each palacinka with:
chocolate sauce
marmalade
fresh fruit or
chopped nuts
Roll up and top with:
whipped cream or
powdered sugar.
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Bosnian
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