Pancakes

For the pancakes, mix flour with milk, then with eggs and egg yolks and a pinch of salt until a smooth, plump dough.

Add enough milk to make a thin dough. By adding more egg yolk or cream instead of milk, the pancakes become finer.

Heat a little fat in the pancake pan (the old Viennese cuisine used half butter, half lard), pour in enough batter to thinly cover the bottom of the pan, or move the pan while pouring in the batter so that it is evenly distributed.

Bake over a low heat, starting with one side until light brown, then turn to the other side and bake the second side as well (taking color).

Keep the finished pancakes warm, one on top of the other, until all the dough has been worked up. Then spread the pancakes with marilade jam, roll them up, arrange on a platter and sprinkle with sugar. Bring to the table immediately.

Preparation Tip:

You can fill the pancakes just as well with any other jams.

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