Question ID: 2000-7800-1-4-5-7
Recipe Description
Pancake: 3 cups unbleached flour 2 eggs 1 cup milk 2.5-3 (+) cups water 2 tsp sugar pinch of salt Combine all ingredients in pot with a handle. Use mixer on medium speed until all ingredients are combined. Keep adding water until the mix is thick but runny (like heavy cream).
Heat an omelet pan on medium high heat. Grease bottom of omelet pan by dipping a paper towel in a shallow dish of olive oil.
Ladle one ladle of liquid dough into center of heated greased pan. Rapidly swirl the pan as to cover the entire bottom with dough (the thiner the pancake is the better - use just enough liquid dough to cover the bottom of the pan). Touch up air holes with dough on back of spoon as needed.
Using a spatula, flip the pancake as soon as it’s golden. Transfer pancake to flat dish when both sides are barely golden. Repeat steps 2-4 until all liquid dough mixture is used.
Filling: 3 lbs (48 oz) ricotta cheese 3 eggs ¾ - 1 cups (according to taste) sugar 1 tsp vanilla zest of ½ lemon ½ tsp lemon juice Mix by hand all ingredients in a large bowl.
Nalesniki: Put ½ spoonful of filling onto the front/middle part of a pancake. Fold the top down onto filling. Then fold both left and right side in towards the middle; finish rolling the pancake from front to back. Repeat! Once complete, store the Nalesniki in the refrigerator until ready to serve.
Sautee both sides in butter until golden.
Serve with sugar, sour cream, or jam. Enjoy!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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