Nalesniki (Polish Pancakes)

Name: Nalesniki (Polish Pancakes)
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

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

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.