“Marillenpalatschinken” Austrian Pancake with Apricot Jam (Seabourn)

1 cup / 150 grams all-purpose flour

1 cup / 250 ml milk

3 whole eggs

1 pinch salt

4 tablespoon melted butter, or neutral tasting oil for coating the pan

4 tablespoon apricot jam

2 tablespoons powdered sugar

2 glasses milk, cold

Preheat the oven to low temperature. 200 degrees fahrenheit / 90 degrees celsius.

Stir the flour with the milk and salt until smooth.

Then add eggs and stir until you achieve a runny batter.

Set aside and the let the dough rest for about 20 minutes in room temperature.

Heat up some butter / oil in a (8 inch / 20 cm) frying pan, just enough to coat the pan.

Pour a little of the pancake batter into the pan and then let the batter run evenly so that the bottom of the pan is completely covered with a thin layer of batter.

Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Transfer to a plate and keep them warm in the preheated oven until all pancakes are made.

Repeat until you finish the rest of the batter.

Spread each pancake evenly with apricot jam and roll it from one side to the other.

Dust them with powdered sugar and serve with a glass of cold milk. Yummy…!