---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Ratzelach From Poland (Pancakes From Poland)*
  Categories: Jewish, Brunch, Breads
       Yield: 2 Servings
  
       1 c  Flour
     1/2 ts Salt
       1 c  Milk
       3    Eggs; well beaten
            Confectioners' Sugar
  
   Sift together the flour and salt; make a well in the center and pour in the
   milk, stirring, from center out, to form a smooth batter. Add eggs and
   enclose with a folding motion. This should be a very thin batter. Melt a
   very little fat in a med.-sized frying pan, greasing the surface well. When
   hot, pour in just enough batter to cover the bottom of the pan, tilting it
   from side to side to spread the batter to the edges. Brown first on one
   side and then on the other. Stack 5 or 6 “ratzelach,” sprinkling
   confectioners' or crushed sugar between the layers; then cut into wedges
   for serving.  Makes about 15 pancakes. Serves 2-3.
   
   “Crushed sugar has little meaning in a modern recipe, but not many years
   ago sugar was available only in long hard cones. Pieces were broken off
   with a wooden mallet, then pounded fine between towels. This is the crushed
   sugar, often a light brown, that used to be served over stacks of
   ”ratzelach.“
   
   I have never tried this recipe.  It comes from ”The Jewish Festivals
   Cookbook" by Fannie Engle and Gertrude Blair. Marilyn Sultar
  
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