For the Wachau pancakes, mix eggs with flour very well. Season with a pinch of salt and mix with milk as needed to form a thin batter. Let rest for about 10 minutes. Then check again to make sure the dough is not too thick and incorporate a little more milk if necessary. (The dough should be slightly holey, then the consistency is right.) Heat a pan with some fat, pour in some dough, bake until golden brown, turn over and bake only briefly on the second side so that the pancake stays nice and juicy. Lift out and spread with warm apricot jam. Fold and sugar over.
Preparation Tip:
A wonderful pancake recipe!
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