Polskie Nalesniki (Polish Pancakes)

Name: Polskie Nalesniki (Polish Pancakes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 cup Flour; 2 Eggs; 1 cup Milk; 3/4 cup Water; Pinch Salt; 1 tsp Sugar; 3 tbs Butter

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Serves 4 343 kcal per serving Prep 15 min Cook 20 min Passive 10 min

Ingredients

1 cup Flour
2 Eggs
1 cup Milk
3/4 cup Water
Pinch Salt
1 tsp Sugar
3 tbs Butter

Instructions

In a large bowl, combine the flour, eggs, milk, water, salt and sugar. Whisk or blend with a hand mixer until the batter is smooth and free of lumps.
Stir in the melted butter until fully incorporated. Alternatively, reserve the butter for greasing the pan before cooking each pancake.
Heat a non-stick frying pan over medium heat. Pour in a portion of the batter, swirling the pan to spread it into a thin, even layer.
When the edges begin to lift slightly and the surface no longer looks wet, flip the pancake and cook briefly on the other side.
Transfer the cooked pancake to a plate and repeat with the remaining batter.
Serve warm with the filling or topping of your choice.

Tips

Let the batter rest for at least 30 minutes to allow the gluten to relax for a more flexible, tear-resistant crepe.
Use a very thin layer of batter and swirl the pan quickly to ensure an even, paper-thin pancake.
Fry the first side until the edges start to lift and turn golden before attempting to flip.

Variations

Sweet Cheese: Fill with a mixture of twaróg (Polish farmer’s cheese), sugar, and vanilla.
Savory Meat: Stuff with cooked minced meat and onions, then roll and pan-fry in butter.

Storage

Store plain pancakes stacked in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a dry pan or microwave covered with a damp paper towel.