Sweet Hungarian Pancakes
|Pancake batter||2 Cup (32 tbs)|
|Eggs||2 Large, separated|
|Milk||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Butter/Margarine||1 1⁄2 Tablespoon (For Greasing)|
|Apricot jam/Apricot preserves||1 Cup (16 tbs)|
|Ground hazelnuts||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Tablespoon|
Beat egg yolks in medium-size mixing bowl until well-mixed.
Add milk, flour, sugar, rum, and salt; beat with wire whisk until smooth.
Blend in melted butter.
Refrigerate batter 1 hour.
Beat egg whites until stiff but not dry; fold into batter; combine well.
Lightly grease 8-inch heavy skillet or omelet pan with butter.
Place over moderate heat until few drops of water sprinkled in skillet dance.
Remove pan from heat; pour in 3 tablespoons batter.
Quickly tilt pan in all directions to coat bottom with batter.
Return to heat; cook until lightly browned.
Turn; cook few seconds on other side.
Transfer to warm plate.
Continue in same manner; stir batter before making each pancake.
Stack with waxed paper between; keep warm until all pancakes are cooked.
Place 1 1/2 tablespoons jam in center of each pancake; roll.
Place side by side on ovenproof platter.
Combine hazelnuts and sugar; sprinkle over pancakes.
Heat in 325 Â°F oven 10 minutes.