Wonderful soups and stews (meatball, mushroom, potato, sauerkraut, and more), main dishes (cabbage and noodles, noodle bake, rice with meat, mustard chicken, potatoes and sausage, stuffed cabbage and peppers, etc.), side dishes, pastries and desserts. Thin Hungarian Pancakes (Palacsintas) p. 134 By Kathy Miller 3 cups flour 3 eggs 1/2 cup sugar 1 teaspoon salt 2 cups milk Margarine Combine all ingredients except margarine, batter should be thin. Using an 8- or 10-inch skillet with sloping sides, preheat to medium/medium-high heat. Melt a teaspoon of margarine in pan and rotate pan to distribute. When a few drops of water sizzle when sprinkled in the pan, skillet is ready. Pour about 1/4 cup batter into the skillet and rotate to distribute batter in a thin layer covering the bottom. Allow to cook for half a minute, then give skillet a shake to loosen pancake from bottom. Cook until edges begin to brown and underside is golden brown. Flip over. These pancakes are light enough that a flick of the wrist will turn them right over in the pan. Cook on second side another half minute or so and move to a covered plate to keep warm. Melt another teaspoon of margarine and repeat. Be sure to melt a teaspoon of margarine in the skillet before cooking each palacsinta. To eat, sprinkle with cinnamon and sugar, spread with jam, or a mixture of cottage cheese with jam, and roll up. Typical flavors of jam are apricot, plum, or cherry. Serves 6 to 8.