Instructions: Sift the salt with the flour. Mix in the egg and enough of the water and milk to make a thin batter (if batter is too thick, add equal amounts of water and milk to make it thin). Heat a few drops of oil in a non-stick frying pan. Ladle batter into hot pan, tilting the pan in a circular motion until batter thinly covers the whole pan. Cook for 1-2 minutes on medium heat, then turn over and cook another 30 sec.

Makes 6 large or 8 small pancakes.

Filling:
Preheat oven to 350 F. Mix together all ingredients, spread across centers of pancakes and roll them up.

Place the rolled pancakes in a rectangular baking pan.

Mix beaten egg and sour cream and pour over pancakes.

Bake 25 minutes uncovered.

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