Ratzelach From Poland (pancakes From Poland)

Sift together the flour and salt; make a well in the center and pour in the
milk, stirring, from center out, to form a smooth batter. Add eggs and
enclose with a folding motion. This should be a very thin batter. Melt a
very little fat in a med.-sized frying pan, greasing the surface well. When
hot, pour in just enough batter to cover the bottom of the pan, tilting it
from side to side to spread the batter to the edges. Brown first on one
side and then on the other. Stack 5 or 6 “ratzelach,” sprinkling
confectioners’ sugar between the layers; then cut into wedges for serving.
Makes about 15 pancakes. Serves 2-3.