This is a standard recipe for "nalysnyky". A good cook will tell you that the liquid in the batter should be part milk and part water to give you more tender cakes:
½ cup milk
3 tablespoons water
½ cup thoroughly sifted flour
¼ teaspoon salt
Beat the eggs until they are light. Add the milk, water, and the remaining ingredients. Beat this mixture until smooth. Use a small, non-stick frying pan about 6 inches in diameter on the bottom. Butter it lightly and heat well. Donâ€™t allow it to burn! Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating. Tilt the pan back and forth to spread the batter evenly. Cook the cakes over a moderate heat. When they are lightly browned on one side and firm to the touch on top, remove the cakes to a warm plate and keep them warm. In order to assure tenderness, the cakes should not be turned over. This is the secret of tender cakes, but they may be turned over if you donâ€™t plan on filling them and desire a slightly harder "nalysnyk". Continue baking in this manner until all of the batter is used up. Butter the pan lightly each time.
Spread the cakes with a sweet or savory filling. If the cakes are not turned over in baking, place the browned side on the outside in rolling. Arrange the cakes in a buttered baking dish, dot each layer with butter (forget about calorie watching!), or sprinkle with browned buttered crumbs. Heat in a moderate oven for several minutes and serve hot.