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Title: Polish Filled Pancakes
Categories: Pancake Breakfast Ethnic
Yield: 4 Servings
| PANCAKES | ||
| 3/4 | c | Milk, slightly warmed |
| 1 | Egg yolk; lightly beaten | |
| 1 | c | Sifted all purpose flour |
| 1 | tb | Melted butter or margarine |
| 1/8 | ts | Dry granular yeast |
| 2 | tb | Lukewarm water |
| 1 | tb | Sugar |
| 1 | pn | Salt |
| 1 | Egg white; beaten stiff | |
| Butter or margarine for pan | ||
| FILLING | ||
| 6 | oz | Cream cheese BLENDED WITH |
| 1/2 | c | Sour cream |
| 1/2 | c | Strawberry preserves |
| Fresh strawberry garnish | ||
PANCAKES: Mix flour and egg yolk in a large mixing bowl. Stir in the milk and melted butter. Soften yeast in the water. Add yeast, sugar and salt to batter; mix thoroughly. Cover and let stand in a warm place for 8 to 12 hours or overnight.
When ready to make pancakes, stir batter and fold in beaten egg white.
Heat heavy griddle over medium heat and coat surface with melted butter. Pour on 2 tablespoons batter for each pancake and brown on both sides. Fold each on three sides toward center and place folded side down on heated platter in a slow oven to keep warm. At serving time, make filling.
FILLING: Put cream cheese mixture in a pastry tube and pipe into corners of pancakes (or spread with a knife). Drop spoonfuls of strawberry preserves in centers. Garnish with fresh strawberries, if desired. Serves 4.
VARIATION: Omit sugar, fill pancakes with sauerkraut and top with sour cream.
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