Palacinke — Serbian Filled Pancakes

Shopping list

• 200 g plain flour

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• 3 piece eggs

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• 400 ml milk

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• 100 ml sparkling water

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• 2 tbsp caster sugar

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• 1 pinch salt

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• 3 tbsp vegetable oil — plus extra for frying

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• 150 g apricot jam — or chocolate hazelnut spread

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• 2 tbsp icing sugar — for dusting

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Step by step

1. 1

   In a large mixing bowl, whisk together the plain flour, caster sugar, and salt.

2. 2

   In a separate jug, beat the eggs, then whisk in the milk, sparkling water, and 3 tablespoons of vegetable oil until well combined.

3. 3

   Gradually pour the wet ingredients into the flour mixture, whisking constantly until you have a smooth, thin batter with no lumps. Let it rest for 10 minutes.

4. 4

   Heat a non-stick frying pan (about 20–24 cm diameter) over medium heat and lightly grease with a small amount of vegetable oil.

5. 5

   Pour a small ladleful of batter (about 60–80 ml) into the pan, tilting immediately to spread it thinly and evenly across the base.

6. 6

   Cook for 1– 2 minutes until the edges begin to lift and the underside is lightly golden.

7. 7

   Flip the pancake carefully with a spatula and cook for another 30–45 seconds on the other side.

8. 8

   Transfer the cooked pancake to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining batter, greasing the pan lightly between pancakes.

9. 9

   Spread each pancake with a thin layer of apricot jam or chocolate hazelnut spread while still warm.

10. 10

    Roll the pancakes into tight cylinders or fold them into triangles.

11. 11

    Arrange on a serving platter, dust generously with icing sugar, and serve warm or at room temperature.