Mix eggs,
flour, milk, sugar and salt. Make a smooth
pancake dough. Let dough rest for 1 to 2
hours. Stir in club soda at the last moment,
just before cooking the pancakes.
Heat an eight inch frying pan. When the pan
is hot, add 1/4 tbsp. margarine or butter.
Let it melt and cover the bottom of the pan.
Pour a ladle of the batter into the pan.
Gently tipping and twisting, spread batter
so it covers the whole pan. When the top
bubbles, turn the pancake over and cook for
another 4 to 5 seconds. Remove the cooked
pancake into a large plate.
Fillings for Pancake: Apricot jam or Farmer
cheese mixed with an egg yolk, sugar and
raisin mixture. Roll the filled pancake and
then fry lightly to heat before serving.
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