Nalesniki (Polish Pancakes)
A classic Polish pancake recipe, modernized for ease and deliciousness. These thin pancakes are lightly sweetened and flavored with lemon and nutmeg, then rolled up and served warm.
Ingredients
- 8 Eggs
- 1.5 cups Milk (Or cream for a richer flavor)
- 2 tablespoons Butter, melted
- 0.5 teaspoon Nutmeg, grated
- 2 tablespoons Sugar (Granulated)
- 1 teaspoon Lemon zest (From about 1/2 lemon)
- 1.75 cups All-purpose flour
- 1 tablespoon Butter, for frying
- 2 tablespoons Currants (optional)
- 2 tablespoons Powdered sugar, for dusting
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Instructions
- 1In a large bowl, whisk together the eggs, milk (or cream), and melted butter until well combined.
- 2Stir in the grated nutmeg, sugar, and lemon zest.
- 3Gradually add the flour, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for 15 minutes.
- 4Heat a lightly oiled frying pan or crepe pan over medium heat. Melt a small amount of butter in the pan. Pour in about 1/4 cup of batter, tilting the pan to spread it thinly and evenly. Sprinkle with currants, if using. Cook for 2-3 minutes per side, or until golden brown.
- 5Remove the pancake from the pan and sprinkle with powdered sugar. Roll it up tightly and serve immediately. Repeat with the remaining batter.
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