Polish Pancakes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ¾ of a pint of milk, just under a ½ pint of water
  • 12 ozs. of flour
  • 2 ozs. of sugar (optional)
  • 2 ozs. of clarified butter
  • 1 tablespoon of brandy or curaçao
  • 4 eggs, a pinch of yeast, a good pinch of salt.


Mix the flour and the yolks of egg, add a little less than 1 oz. of clarified butter, the yeast, milk and other ingredients. Mix thoroughly and let stand for 1 night. Before using, add the whites of egg, beaten to a stiff froth. Proceed as in making pancakes, using the remainder of the clarified butter for cooking them.

These pancakes are filled with all manner of fillings—cooked meat, cheese, sour cream, jam, etc. They are then folded and fried in a little butter.