---------- Recipe via Meal-Master (tm) v8.05

     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

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