The James T. Callow Folklore Archive

POLA CHINKAS

PANCAKE:
1/2C. SIFTED FLOUR
1/2 TSP. SALT
1 TBS. SUGAR
2 EGGS (WELL BEATEN)
2/3C. MILK
1 TBS, BUTTER MELTED

COTTAGE CHEESE FILLING:
COMBINE:
1C. (1/2 LB.) COTTAGE CHEESE
1 TSP. SUGAR
1/4 TSP. CINNAMON (OPTIONAL)
BLEND WELL.
SIFT FLOUR ONCE, MEASURE, ADD SALT AND SUGAR; SIFT AGAIN.
COMBINE EGGS, MILK, BUTTER AND ADD TO FLOUR MIXTURE, BLENDING
UNTIL SMOOTH. POUR A SPOONFUL OF BATTER ON HOT, LIGHTLY GREASED
GRIDDLE FOR EACH 4 INCH PANCAKE. MAKE THEM AS THIN AS POSSIBLE.
PLACE COTTAGE CHEESE FILLED (OR ONE CAN SUBSTITUTE JAM, JELLY,
OR APPLE BUTTER FILLING) IN PANCAKE AND FORM A ROLL AND BAKE
AT 375 UNTIL BROWN AND BUBBLY. THE BEST RESULTS ARE WHEN BUTTER
IS PLACED ON TOP OF EACH ROLL.

Submitter comment: SERVE HOT

Where learned: MICHIGAN ; BATTLE CREEK

Date learned: 10-00-1968