Unlike American pancakes that are small and quite thick, a Croatian pancake is a thin crepe-style pancake that is usually served wrapped into a tube. Once cooked, and hot off the stack, the crepe can be spread with jam, Nutella or sprinkled with sugar, then wrapped in on itself and eaten.
Some of the pancake recipes that I’ve found contain soda water, but my mum always made them like this and so here’s the recipe that she uses. I added in the lemon zest just to give some some extra zing, but feel free to take this out.
They can also be stuffed with a filling, usually cream cheese, but in our next recipe I will share a cousin’s recipe from Moslavina with savoury stuffing.
This recipe makes about 20 pancakes. You can double or triple it if you wish.
- 250 grams plain white flour, sifted
- 600mls milk
- Two eggs
- A pinch of salt
- Half a teaspoon of vanilla paste / or one packet of vanilla sugar
- Zest from half a small lemon
- 100mls of vegetable oil, for cooking
- Absorbent paper towelling
- In a large mixing bowl, combine all the ingredients, except the oil.
- Place a shallow non-stick frying pan, or non-stick pancake pan over medium heat on the stovetop. Put the vegetable oil in a shallow dish and dip in the absorbent paper towel and use it to grease the frying pan.
- Ladle out enough of the batter to thinly cover the base of the pan (which should be around 16-20cm width) Tilt the pan to get the batter all the way around the sides.
- Cook the pancake for about one minute until it’s golden and then using a metal or wooden spatula flip the pancake over and cook for about 30 seconds, or until golden.
- Slid the pancake onto an awaiting plate and go through the same procedure, until all the batter has been used up.
- Serve with whatever condiment you like
Let me know if you tried these wonderful, easy pancakes and what you thought?
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)