Hungarian Palacinta pancakes with jam and peanut butter

Ingredients:

• 2 eggs
• 1/2 cup whole milk 1-2% fat
• 1/2 tsp salt
• 1 teaspoon granulated sugar
• 1/2 cup premium flour
• Butter
• Peanut butter (smooth or with pieces of nuts)
• Jam (for example, strawberry jam, raspberry, apricot, peach, plum, blueberry)
• Powdered sugar

Preparation:

1. In a medium bowl, combine the eggs and milk. Stir in the salt, granulated sugar, and flour. Set aside for 30 minutes.
2. Preheat oven to 95°C and place a plate in to warm.
3. In a nonstick skillet (20-25 cm), melt about 1/2 teaspoon of butter over medium heat. When it foams, pour in about 1/8 cup (2 tablespoons) of batter from a bowl or ladle. Lift and swirl the skillet to coat the entire bottom with batter. Return to the heat and cook until the batter sets and browns on the bottom.
   
   Using a spatula or your fingers, flip the pancake and cook until golden brown on the other side. Transfer to a warm plate. Repeat with the remaining batter.
4. Make the PBJ (peanut butter and jelly) fillingRemove the pancakes from the oven. Spread each pancake with a thin layer of peanut butter and jam, then roll them into a tube. Place 2 rolled pancakes on 4 serving plates. Dust with powdered sugar and serve.
   
   Recipe Hungarian pancakes Palacinta.