Croatian/Hungarian pancakes

Ingredients for 2 servings:

• 3 m.-sized eggs
• 120 g flour
• 220 ml milk
• 5 tbsp olive oil
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mix all ingredients into a smooth batter and fry uncovered in batches in a hot, oiled pan. Note: DO NOT ADD SUGAR TO THE BATTER, even if you like the pancakes sweet, as the sugar in the batter will cause them to burn more easily. If you prefer them crispier, you can add a little more mineral water. The oil in the batter isn’t essential, but it’s a Croatian insider tip that keeps the pancakes soft and elastic even after they cool. We usually make double or triple the batch. We “fill” the leftover pancakes with herb cream cheese, roll them up, place as many as will fit in a baking dish, sprinkle with some grated cheese, and bake them in the oven. Delicious! Have fun trying them! We like to eat them best with homemade strawberry jam or with cinnamon and sugar. They also taste good with creme fraiche or chocolate spread, or with vanilla ice cream and freshly sugared strawberries.