60 MIN.


Old Lithuanian culinary books say that pancakes should be large as sun, round like the sun, red like the sun and hot like the sun. In other words, the pancakes are baked throughout the size of the pan, roasted on both sides and then served on the table. In Lithuanian villages, from ancient times, pancakes were baked in ovens, put on the table the prepared dip, and the whole family took a pancake with their hands, dipped and ate it.

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You will need

2 glasses of - wheat, barley, buckwheat or pea flour
1.5 glass of - sweet or sour milk
2 - eggs
- salt
- fat

Dish cooking

Rub the eggs with salt, pour flour, milk, and mix everything thoroughly. Then whip up the egg whites and pour into the dough.

Bake in hot fats. If crepes are baked from other than wheat flour, then one third of wheat flour can be whipped into the dough so that the pancakes are softer. Eat with sauce from fried bacon, butter, sour cream or jam.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process