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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| lard: 0.25 lb |
| water: 1/4 cup |
| eggs: 1 (beaten) |
| 2% milk: 3 Tbl |
| salted butter: 0.75 lb |
| granulated sugar: 1 1/2 cups |
Kling
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
150 min -
Servings
36 serving(s)
Tags
- Blend flour and salt.
- Cut in lard.
- Add water.
- Mix well.
- Divide into 12 balls.
- In a separate bowl, combine beaten egg and milk.
- In a third bowl, cream butter and sugar.
- On a floured surface, roll dough as thin as possible.
- 8 to 10 inch circles.
- Bake like a pancake on a seasoned griddle set at 400 degrees.
- When the first side is lightly browned flip the"pancake" and brush the baked side with the egg/milk mixture.
- When the egged side is dry flip the"pancake" again and rebake the egged side.
- You will cook 3 sides.
- Stack the cooked pieces with very wet washcloths facing the unegged side of the"pancakes".
- When the"pancakes" are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
- Cut into 3 wedges and freeze of refrigerate.
- These are best when aged in the freezer for 4 to 8 weeks.