.Mix flour with a little bit of milk, eggs and oil, add
a pinch of salt. Stir in the rest of the milk bit by bit and blend a
liquid batter. Allow to rest for 15 minutes. Head 1 tbsp. oil in a
coated saucepan. If the batter is too viscous, add some milk. Pour in a
small ladle of batter, quickly spread evenly in the pan. Bake on both
sides until light yellow. Put into a warm place and make the other
pancakes after adding some fresh oil.
The traditional fillings are jam or curd cheese.
Curd cheese: 150 g dry curd cheese, 80 g sugar, 40 g raisins, vanilla
sugar, grated lemon peel, 70 g butter, 2 eggs, 125 ml sour cream.