Recipes
Our
Recipes
This
pancake is cooked in an indented pan and slowly turned till it comes out round.
As it becomes enclosed, we put dabs of cream or jam or any filling that isn’t
too runny in the centre.
1 1/4 cups flour
1/2 salt
2 1/4 baking powder
2 tbls sugar
1/2 tsp cinnamon
1 egg, beaten
1 cup milk
Mix all dry ingredients. Small bowl mix liquid ingredients, and 2 tbls melted butter. Stir until smooth.Fill each cup 2/3 full.
Joan Foster, formerly of
Garden Ridge Bed & Breakfast
Victoria, BC
Here's the recipe..I make them either the night before, and have made them weeks in advance and freeze them. Then take out as many as you need, butter in a frying pan, cover on low, and cook until ready (hot or warm).
The Rolled Pancakes
2 eggs
1/2 c milk
3 tbls water
1/2 c thoroughly sifted flour
1/4 tsp salt
Beat eggs till light. Add milk, water and remaining ingredients. Beat until mixture is smooth. Proceed as making crepes. Secret is, in order to ensure tenderness, the cakes should not be turned over.
Fill with the cottage cheese filling. You don't need alot of filling. Roll the crepe as usual. Arrange in a buttered baking dish, dot each layer with butter (forget about calorie watching). Heat in a moderate oven for serveral minutes and serve hot. I tend to warm mine up in a frying pan with butter.
I serve them with either a strawberry sauce, or a strawberry jam and they are also great with maple syrup, or the peach sauce. The peach sauce is not traditional.
The cakes for Nalysnyky tend to be a little thicker than crepes. But crepes work really well also.
I grew up eating these mostly during Lent.
Cottage cheese filling:
2 cups cottage cheese
2 egg yolks
1/2 tsp vanilla
1/4 cup or more of sugar
1/4 tsp cinnamon
A few grains of salt
Combine ingredients and mix thoroughly. I have also added some fresh lemon juice to taste. Adds abit of a zing!
The cottage cheese is not the "wet" cottage cheese available in regular grocery stores. You need the dry cottage cheese, usually purchased at european deli's. There are usually two kinds of dry cottage cheese, one used for perogi's and the other is abit sweeter and wetter as this is used for cheese cake and stuff like the Nalysnyky.
Fresh Peach Sauce
1 tsp dried orange peel ( I have used fresh peel and works well)
1 c orange juice
1 tsp cornstarch (add more as desired if sauce is not thickening)
1/2 tsp ground cinnamon
2 tbls brown sugar
2 tbls sugar
1 tsp vanilla
5 large ripe peaches, peeled and sliced
In a saucepan, stir together all ingredients except for the peaches. Stir in fresh peaches ( I have used frozen and canned during the winter - obviously I don't tend to cook it as long). Cook over low for about 5 mins more, stirring frequently. Spoon over crepes (have used this on waffles) I also sometimes add (well all of the time now) alittle orange liquer, or peach schnapps.
When you make them ahead and then just warm them up for breakfast...it's great. Quick and easy!
Enjoy everyone!
Dorothy
The D&D Bed & Breakfast
Montreal, Quebec
Back to Canada Bed and Breakfast Hosts' Recipes Index