• 3 eggs
  • ½ teaspoon salt
  • ¾ cup milk
  • 6 tablespoon flour
  • 2 tablespoon sugar


Beat eggs without separating. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy 6 inch (diameter) frying pans, lightly buttered and well heated. Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled. Shake the nalesniki over the fire until they are slightly brown on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving. This recipe makes 16 to 18 pancakes.