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Slipped Pancakes (csusztatott Palacsinta)


  • 4 tablespoons butter
  • 5 eggs, separated
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup all purpose flour
  • 1 cup milk
  • salt
  • vanilla flavored powdered sugar
  • grated chocolate (optional)
  • melted butter for frying


Cream butter and sugar. Stir in egg yolks; add vanilla, flour, milk and salt. Fold in well beaten stiff egg whites. Heat a 7 inch crepe pan until moderately hot; lightly butter. Pour 1/4 cup batter into the skillet, making the pancake thicker than usual. Fry on one side on slow heat until golden; do not spread batter or tilt pan. (Note, I do this part with four pans at once to speed things up.) Slip onto a buttered baking dish and sprinkle vanilla-flavored powdered sugar and grated chocolate on the unbrowned side. Put the next pancake on top and repeat the process. Put pancake stack in the oven at 300 for 10-15 minutes until top is lightly golden. Serve at once, cut like a layer cake. Further notes: The original recipe gave grated chocolate as a variation. A Hungarian acquantaince suggested that cinnamon and sugar would make a good filling as well. I've never seen vanilla flavored powdered sugar; I just use the unflavored stuff. I suppose you could make it with a vanilla bean.

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