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1
Whisk the eggs in a medium bowl until lightly beaten. Add salt and 1/3 cup (80 milliliters) milk and beat until combined.
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2
Add flour and whisk until you get a smooth batter. The batter should be thick and tough so you can barely whisk it-the thicker the batter, the fewer lumps you will have. Add a little milk,1 tablespoon at a time, if it is too hard to stir, then whisk until smooth.
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3
Continue to whisk while gradually adding in the remaining milk.
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4
Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1/2 teaspoon butter or ghee, or oil as needed and spread it carefully with a spatula to coat the bottom of the pan evenly. This is important; otherwise, the butter will disturb the batter.
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5
Pour 1/3 cup batter (for an 8-inch pan, more for larger pans) into the center of the pan and swirl the pan to spread the batter evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Invert it onto a plate so that the browned side is touching the plate, with the pale side is face-up. This way, the nice looking side will be outside when you roll it.
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6
Repeat with the remaining batter, adding 1/2 teaspoon of butter/oil for every Palatschinke. If the batter thickens over time, add some milk. You can keep the prepared pancakes warm in the oven at a low temperature.
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7
Spread the apricot jam on the Palatschinken and roll them from one side to the other. Dust the Palatschinken with confectioners' sugar and serve with fork and spoon (the spoon serves as a knife). Enjoy!
