Polskie Nalesniki (Polish Pancakes)
Nalesniki are thin, tender pancakes that bridge the line between dessert and memory. Unlike their thicker American cousins, these Polish crepes demand a delicate hand and a hot pan that's barely buttered. The batter itself is remarkably simple, yet achieving that gossamer texture requires understanding how flour hydration and resting time work together. Whether filled with jam, cheese, or chocolate, nalesniki reward the small effort it takes to master them.
Instructions
Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter.
At this point, mix in the butter or the vegetable oil.
Alternatively, you can use them to grease the pan before frying each pancake.
Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread.
When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.
Transfer to a plate.
Cook the remaining batter until all used up.
Serve warm, with the filling of your choice..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
