Title: Ratzelach From Poland (Pancakes From Poland)*
Categories: Jewish, Brunch, Breads
Yield: 2 Servings
1 c Flour
1/2 ts Salt
1 c Milk
3 Eggs; well beaten
Confectioners' Sugar
Sift together the flour and salt; make a well in the center and pour in the
milk, stirring, from center out, to form a smooth batter. Add eggs and
enclose with a folding motion. This should be a very thin batter. Melt a
very little fat in a med.-sized frying pan, greasing the surface well. When
hot, pour in just enough batter to cover the bottom of the pan, tilting it
from side to side to spread the batter to the edges. Brown first on one
side and then on the other. Stack 5 or 6 "ratzelach," sprinkling
confectioners' or crushed sugar between the layers; then cut into wedges
for serving. Makes about 15 pancakes. Serves 2-3.
"Crushed sugar has little meaning in a modern recipe, but not many years
ago sugar was available only in long hard cones. Pieces were broken off
with a wooden mallet, then pounded fine between towels. This is the crushed
sugar, often a light brown, that used to be served over stacks of
"ratzelach."
I have never tried this recipe. It comes from "The Jewish Festivals
Cookbook" by Fannie Engle and Gertrude Blair. Marilyn Sultar
