Pflintzen (Can Be Vegan)

These Russian pancakes have been a fun weekend staple in our home forever... Iivo remembers having them, made by his grandmother Helde, growing up...

(We double this recipe for our family of six. Doubled, it yields around 15.)
Here is the regular recipe (not doubled):

2 eggs (use flax eggs* for vegan)
2 C.  flour (any combo: unbleached & whole wheat, ground oats & gluten-free blend, etc.) 

2 C. milk (nut milk for vegan)
1/2 tsp. salt
oil for pan frying (or use a non-stick skillet if avoiding oil)

1) Combine ingredients in a blender or use a hand beater until smooth.

2) Heat 10" skillet until medium hot. 

3)  Add approximately 1 tsp. oil to skillet (if using), then pour in about 1/4 C. batter, tilting skillet with left hand to allow batter to run all over entire surface in a thin layer. 

4)  Turn when underside is browned (after a minute or two). Remove to serving plate to keep warm. 

5)  Repeat with remaining batter, adding small amount of oil to hot skillet each time (if using). Finished pancakes should be thin and slightly crisp on the edges. 

6)  Traditionally, each person adds filling, rolls the pancake with a fork, then cuts into bite-size pieces.

Traditional filling:
cottage cheese
lemon juice
sugar
Add small amounts of lemon juice and sugar to cottage cheese to make a slightly sweet filling. 

Vegan filling:

plant-based yogurt

The lemon juice and sweetener will thin it out too much, so we just use the plain yogurt as the vegan filling.

7) Roll filling inside pflintzen, then top with honey, syrup, fruit sauce, or strawberry jam (our personal favorite).

This particular recipe (the traditional variety) is adapted from Helen and Adam Mueller and was published in the More With Less cookbook, a personal favorite.

*Flax Egg (substitute for egg in vegan baking)

1 Tbsp. flax meal (ground raw flaxseed)

2.5 Tbsp. water

Combine and allow to sit for 5 minutes.