Catholic Recipe: Hungarian Pancakes
DIRECTIONS
Heat milk and butter in saucepan. Cool slightly and beat in eggs, flour, baking powder and salt. Beat until smooth. Grease lightly a 4 or 5-inch skillet. Heat and ladle in just enough batter to cover bottom evenly. Tilt skillet. Cook 1 minute, then turn pancake over and cook until delicately browned. Stack and keep warm in oven. Spread with sweetened cottage cheese, roll up and serve spread with sour cream as a main dish. Or spread with jelly, roll up and sprinkle with confectioners' sugar as dessert. --Mrs. Anthony Dusak.
Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963
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