Plachinda Recipes

Steps:

• Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
• Stir in the carbonated water at the last moment, just before cooking the pancakes.
• Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
• Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
• Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

Steps:

• 1. I use my Best Pie Crust recipe for these. Make up 2 batches of the recipe and set aside while you prepare the pumpkin filling.
• 2. Heat oven to 350 degrees.
• 3. Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
• 4. On a floured surface, roll a chunk of the crust to about 7-8 inches in diameter. Scoop a big spoonful (or more) onto the center of the rolled out piece. Lift the sides up together and crimp closed.
• 5. Place on a baking sheet. Lightly brush the crust with water and sprinkle with sugar. Bake for about 15-20 minutes, keeping an eye on the plachindas after 15 minutes. You want to get a nice deep golden brown color. Remove, and serve. (my Dad and his siblings love to drizzle maple syrup over these when they eat them) I love them warm or cold. Enjoy

Steps:

• Use enough flour to make the dough stiff.
• Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter.
• Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling.
• Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.

Steps:

• Make pastry in small round balls, then roll out the dough flat. Put 1 tablespoon or so of pumpkin mixture on one side and bring over top. Pinch sides and ends together with a fork. Place on cookie sheet. Bake at 350 for about 35 to 45 minutes.

Steps:

• Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
• To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
• To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
• For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
• Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.