Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Dessert dish from Polish cuisine
Sara Björnsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter.
At this point, mix in the butter or the vegetable oil. Alternatively, you can use them to grease the pan before frying each pancake.
Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread.
When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.
Transfer to a plate. Cook the remaining batter until all used up.
Serve warm, with the filling of your choice.
Per serving
376
kcal
Calories
11.4
g
Protein
14
g
Fat
50
g
Carbs
1.6
g
Fiber
Round out the meal.
